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Chicken And Garbanzo Bean Soup

Ingredients

• 2 1/2 cups sliced carrot
• 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 cup chopped onion
• 1 pound skinless, boneless chicken breast halves or thighs
• 1 tablespoon snipped marjoram or 1 teaspoon dried marjoram, crushed
• 1 tablespoon snipped thyme or 1 teaspoon dried thyme, crushed
• 1/4 teaspoon ground black pepper
• 1 14-ounce can reduced-sodium chicken broth
• 2 cups water
• 1 cup shredded spinach or escarole

Directions

1. In a slow cooker combine carrot, beans, fennel, and onion.
2. Top with chicken pieces.
3. Sprinkle with dried marjoram (if using), dried thyme (if using), and pepper.
4. Pour broth and the water over all.
5. Cover and cook on low for 6 to 7 hours or on high for 3 to 3 1/2 hours.
6. Remove the chicken and shred into bite-size pieces.
7. Return chicken to cooker.
8. Stir in the spinach, marjoram (if using), and thyme (if using).
9. Let stand for 5 minutes before serving.

Attribution