Slow-Cooker Chicken, Fennel, and White Bean Soup
An easy weeknight dinner you can prepare the night before, stick in the fridge, then set to cook in the morning. A mellow fennel and high protein soup will welcome you home at the end of the day!
4 boneless, skinless chicken thighs (about 1 3/4 pounds total)
8 cups low-sodium chicken broth
1 large fennel , chopped, plus 2 tablespoons chopped fennel fronds
1 large white onions, chopped
1 cup dried white navy beans
2 dried bay leaves
1/2 cup ditalini, orzo, or another small pasta
0 kosher salt and black pepper
0 country bread, for servingShop this recipe
1. 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.
2. 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.
3. 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.