Tasty Chicken & Fennel Soup in a Crock Pot

“Autumn is here and winter is on the way, what could be easier or smell better than a nice warming bowl of soup made in the crock pot. This soup is nice and thick and could easily pass for a stew...Feel free to add or omit any of the listed vegetables just as long as you enjoy!”
READY IN:
6hrs
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Lightly spray Crock-Pot with cooking spray.
  2. In the crock pot add fennel, onion, carrot, parsnips, celery hearts, apple, mushrooms and garlic in slow cooker.
  3. Stir in 1/2 tsp of salt and pepper and make sure to spread the mixture evenly over the bottom of the pot.
  4. Cut the chicken thighs into 6 equal pieces. Season the chicken chunks with the remaining salt and pepper.
  5. Next place the chicken on top of the vegetable mixture.
  6. Pour in the apple cider and chicken broth and cover.
  7. Set slow cooker on high and cook for 1 hour.
  8. Reduce heat to low setting and continue to cook for 2 additional hours.
  9. Next add the cinnamon stick, orzo and beans, cover and cook on low for 1 1/2 hours, then remove the cinnamon stick.
  10. 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.
  11. Place the baby spinach on top of the chicken but do not stir.
  12. Cover and continue to cook on low for an additional 10 to 15 minutes.
  13. 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.
  14. Garnish with the Asiago cheese and serve with nice heavy white bread and butter.

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