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Slow-Cooker Chicken, Fennel, White Bean Soup

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 15 min
  • 495 min
  • $$$
Gatheredtable
adapted fromReal Simple

Ingredients

  • 4 boneless, skinless chicken thighs
  • 8 cups low-sodium chicken broth
  • 4 carrots, chopped
  • 2 stalks celery, chopped
  • 1 large fennel bulb, chopped, plus 2 tablespoons chopped fennel fronds
  • 1 large onion, chopped
  • 1 cup dried navy beans
  • 2 dried bay leaves
  • sea salt and black pepper to taste
  • 1/2 cup orzo

Directions

Prep: 1. Chop: carrots, celery, fennel and onion. Make: 1. In a 4- to 6-quart slow cooker, combine the chicken, broth, carrots, celery, fennel, onion, beans, bay leaves, 1 1/2 teaspoons salt, and 1/2 teaspoons pepper. 2. Cover and cook until the beans and vegetables are tender and the chicken is cooked through, on low for 7-8 hours or on high for 4-5 hours. 3. 20 minutes before serving, transfer chicken to a bowl; discard bay leaves. 4. If the slow cooker is on low, turn it to high. Add the pasta, cover, and cook until tender, 15-18 min. 5. Meanwhile, shred the chicken and add to pasta when it is cooked. 6. Sprinkle with the fennel fronds and serve with bread, if desired.

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