Chicken & Garbanzo Bean Soup

With a light, licorice flavor, fennel adds an enticing taste to this hearty chicken soup. Eat it the day you make it, or prepare it the night before so it can sit in the slow cooker until dinner.



by 2  people


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Ingredients
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    2 1/2  cups 
    sliced carrots
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    1  15  ounce can 
    garbanzo beans (chickpeas), rinsed and drained
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    1   medium 
    fennel bulb, trimmed and cut into 1/4-inch slices, or 1 1/2 cups sliced celery
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    1   large 
    onion, chopped
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    1   pound 
    skinless, boneless chicken breast halves or thighs
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    1   tablespoon 
    snipped fresh marjoram or 1 teaspoon dried marjoram, crushed
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    1   tablespoon 
    snipped fresh thyme or 1 teaspoon dried thyme, crushed
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    1/4  teaspoon 
    black pepper
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    1  14  ounce can 
    reduced-sodium chicken broth
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    2   cups 
    water
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    1   cup 
    shredded fresh spinach or escarole

Directions
1.
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.
2.
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.
Nutrition information
Per Serving: cal. (kcal) 216, Fat, total (g) 2, chol. (mg) 44, carb. (g) 27, Polyunsaturated fat (g) 1, fiber (g) 6, sugar (g) 7, pro. (g) 23, vit. A (IU) 8017, vit. C (mg) 15, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 10, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 85, Cobalamin (Vit. B12) (g) 0, sodium (mg) 481, Potassium (mg) 710, calcium (mg) 81, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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