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.

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