Tasty Chicken & Fennel Soup in a Crock Pot

Recipe by Baby Kato
READY IN: 6hrs
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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