lundi 13 juillet 2015

Slow-Cooker Chicken, Fennel, and White Bean Soup



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


  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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