CHICKEN, FENNEL, AND WHITE BEAN SOUP

CHICKEN, FENNEL, AND WHITE BEAN SOUP image

Yield 6 bowls

Number Of Ingredients 9

4 boneless, skinless chicken thighs (about 1 3/4 pounds total)
8 cups low-sodium chicken broth
4 carrots, 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)
kosher salt and black pepper
1/2 cup ditalini, orzo, or another small pasta
country bread, for serving

Steps:

In a 4- to 6-quart slow cooker, combine the chicken, broth, carrots, fennel, onion, beans, 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 (this will shorten total recipe time). Twenty minutes before serving, transfer the chicken to a medium bowl. 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. 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.