Slow-Cooker Chicken, Fennel, and White Bean Soup

Photo: acrane

Serves 6| Hands-On Time: 15m| Total Time: 8hr 15m

Yield: 1 serving
Community Recipe from

Ingredients

  • boneless, skinless chicken thighs (about 1 3/4 lbs)

Preparation

  1. 4 boneless, skinless chicken thighs (about 1 3/4 pounds total)
  2. 8 cups low-sodium chicken broth
  3. 4 carrots, chopped
  4. 2 stalks celery, chopped
  5. 1 large fennel bulb, chopped, plus 2 tablespoons chopped fennel fronds
  6. 1 large onion, chopped
  7. 1 cup dried white beans (such as cannellini or navy)
  8. 2 dried bay leaves
  9. kosher salt and black pepper
  10. 1/2 cup ditalini, orzo, or another small pasta
  11. country bread, for serving
  12. Directions
  13. In a 4- to 6-quart slow cooker, combine the chicken, broth, carrots, celery, fennel, onion, beans, bay leaves, 1½ teaspoons salt, and ½ teaspoon pepper. Cover and cook until the beans and vegetables are tender and the chicken is cooked through, on low for 7 to 8 hours or on high for 4 to 5 hours.
  14. Twenty minutes before serving, transfer the chicken to a medium bowl; discard the bay leaves. If the slow cooker is on the low setting, turn it to high. Add the pasta, cover, and cook until tender, 15 to 18 minutes.
  15. Meanwhile, using 2 forks, shred the chicken. When the pasta is cooked, stir the chicken into the soup. Sprinkle with the fennel fronds and serve with the bread.
November 2013

This recipe is a personal recipe added by acrane and has not been tested or endorsed by MyRecipes.

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