"The Lid Pocket may be one of the most ingenious inventions of the 21st century for the kitchen."
- Arkansas Democrat-Gazette


 Chicken, Fennel, and White Bean Soup — Crock Pot/Slow Cooker Recipe.

Soup is the perfect food!  Would you agree?!

           Warm the body and the soul and treat the senses with this healthy comfort dish!     So delicious.


Prep:  Soak Beans overnight and rinse before adding to the slow cooker


  • 4 boneless, skinless chicken thighs, thawed (about 1 ¾ pounds total)
  • 8 cups low-sodium chicken broth
  • 6 medium carrots chopped
  • 3 Stalks celery chopped
  • 1 large fennel bulb chopped (plus 2 Tablespoons chopped fennel fronds for topping before serving)
  • 1 large onion chopped
  • 1 cup dried white beans (navy) (Soak overnight and rinse)
  • 2 dried bay leaves
  • Kosher salt and black pepper
  • ½ cup orzo (another small pasta may be used)


Do This:

- Combine the chicken, broth, carrots, celery, fennel, onion, white beans (rinsed), bay leaves, 1½ teaspoons salt, and ½ teaspoon pepper in the slow cooker/crock pot.

- 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.

- 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, and Add the pasta, cover, and cook until tender, 15 to 18 minutes.

- Use two forks and shred the chicken.  When the pasta is cooked, stir the chicken into the soup.  Season to taste.

- Top with the fennel fronds, serve and thoroughly enjoy!




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