Ingredientes para Tasty Chicken Fennel Soup In A Crock Pot
- 1 large fennel bulb
- 1 medium onion
- 2 carrots
- 2 parsnips
- 2 celery stalks
- 1 medium apple
- 8 ounces cremini mushrooms
- 4 cloves garlic
- ¾ teaspoon salt (divided)
- ⅜ teaspoon black pepper (divided)
- 1½ pounds boneless, skinless chicken thighs
- 4 cups chicken broth
- 1 cup apple cider
- 1 cinnamon stick
- 1 (15 ounce) can cannellini beans, drained & rinsed
- 1 cup orzo pasta
- 5 ounces baby spinach
- ½ cup grated Parmesan cheese
- 2 tablespoons grated Asiago cheese
- cooking spray
- crusty bread
- butter
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tasty Chicken Fennel Soup In A Crock Pot? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Tasty Chicken Fennel Soup In A Crock Pot
- Lightly spray your 6-quart crock-pot with cooking spray.
- Add the following vegetables to the crock-pot: 1 large fennel bulb (sliced), 1 medium onion (chopped), 2 carrots (chopped), 2 parsnips (chopped), 2 celery stalks (chopped), 1 medium apple (cored and diced), 8 oz cremini mushrooms (sliced), and 4 cloves garlic (minced).
- Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Make sure the mixture is evenly spread on the bottom of the pot.
- Cut 1.5 lbs boneless, skinless chicken thighs into 6 equal pieces.
- Season the chicken pieces with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- Arrange the seasoned chicken on top of the vegetable mixture.
- Pour in 1 cup apple cider and 4 cups chicken broth. Cover the crock-pot.
- Cook on high for 1 hour.
- Reduce heat to low and cook for an additional 2 hours.
- Add 1 cinnamon stick, 1 cup orzo pasta, and 1 (15-ounce) can of cannellini beans (drained and rinsed). Cover and cook on low for 1 1/2 hours. Remove the cinnamon stick.
- Check if the orzo and chicken are tender. If not, cook for an additional 30-45 minutes.
- Gently place 5 oz baby spinach on top of the chicken; do not stir.
- Cover and cook on low for 10-15 minutes.
- Turn off the heat. Stir in 1/2 cup grated Parmesan cheese and gently stir the spinach into the soup. Taste and adjust seasoning as needed.
- Garnish with 2 tablespoons grated Asiago cheese and serve with crusty bread and butter.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
27g
Fat
8g
Carbs
13g
