Slow-Cooker Chicken, Fennel, and White Bean Soup

Ingredients

4 boneless, skinless chicken thighs (about 1 3/4 pounds total)

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 white beans (such as cannellini or navy)

2 dried bay leaves

kosher salt and black pepper

1/2 cup 

ditalini, orzo, or another small pasta

country bread, for serving

Directions

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.

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