Chicken & Garbanzo Bean Soup
With a light licorice flavor and celery-like texture, fennel melds with the marjoram and thyme in this hearty soup.
Tip: Look for firm, smooth fennel bulbs without cracks and brown spots. Stalks should be crisp and leaves a bright green color.
Ingredients
- 2 1/2 cups sliced carrots
- 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
- 1 medium fennel bulb, trimmed and cut into 1/4-inch slices, or 1 1/2 cups sliced celery
- 1 large onion, chopped
- 1 pound skinless, boneless chicken breast halves or thighs
- 1 tablespoon snipped fresh marjoram or 1 teaspoon dried marjoram, crushed
- 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
- 1/4 teaspoon black pepper
- 1 14-ounce can reduced-sodium chicken broth
- 2 cups water
- 1 cup shredded fresh spinach or escarole
Directions
In a 5- or 6-quart slow cooker combine carrots, garbanzo beans, fennel, and onion. Top with chicken pieces. Sprinkle with dried marjoram and thyme (if using), and pepper. Pour the broth and water over all.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Remove the chicken with a slotted spoon; cool slightly. Shred chicken into bite-size pieces. Return to cooker. Stir in the spinach and, if using, the fresh marjoram and thyme. Let stand for 5 minutes before serving.
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