TASTY CHICKEN & FENNEL SOUP IN A CROCK POT

Tasty Chicken & Fennel Soup in a Crock Pot image

Provided by Baby Kato

Time 6h

Yield 6-8 serving(s)

Number Of Ingredients 19

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1 fennel bulb, small, trimmed, quartered, thinly sliced
1 medium sweet onion, coarsely chopped
2 carrots, peeled, thinly sliced
2 parsnips, peeled, thinly sliced
2 celery hearts, thinly sliced
1 tart apple, finely chopped
1/2 cup mushroom, button, thinly sliced
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon black pepper, freshly ground
8 skinless chicken thighs, deboned, remove all fat
5 cups chicken broth
2 cups apple cider
1 cinnamon stick, 2-inch piece
1/2 cup great white beans, canned, drained and rinsed
1 cup orzo pasta
2 1/2 cups spinach, baby
1/4 cup parmesan cheese, good quality, coarsely shredded
1/8 cup asiago cheese, coarsely shredded

Steps:

Lightly spray Crock-Pot with cooking spray.
In the crock pot add fennel, onion, carrot, parsnips, celery hearts, apple, mushrooms and garlic in slow cooker.
Stir in 1/2 tsp of salt and pepper and make sure to spread the mixture evenly over the bottom of the pot.
Cut the chicken thighs into 6 equal pieces. Season the chicken chunks with the remaining salt and pepper.
Next place the chicken on top of the vegetable mixture.
Pour in the apple cider and chicken broth and cover.
Set slow cooker on high and cook for 1 hour.
Reduce heat to low setting and continue to cook for 2 additional hours.
Next add the cinnamon stick, orzo and beans, cover and cook on low for 1 1/2 hours, then remove the cinnamon stick.
Now check to see if orzo and chicken are tender and too your liking, if not, cook the soup for an additional 30 - 45 minutes.
Place the baby spinach on top of the chicken but do not stir.
Cover and continue to cook on low for an additional 10 to 15 minutes.
Now, turn off the heat, add the parmesan cheese and stir the spinach and cheese into the chicken soup, taste and adjust seasoning if needed.
Garnish with the Asiago cheese and serve with nice heavy white bread and butter.