Ingredients
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1 fennel bulb, small, trimmed, quartered, thinly sliced
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1 medium sweet onion, coarsely chopped
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2 carrots, peeled, thinly sliced
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2 parsnips, peeled, thinly sliced
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2 celery hearts, thinly sliced
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2 garlic cloves, minced
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1 teaspoon salt
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1 teaspoon black pepper, freshly ground
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8 skinless chicken thighs, deboned, remove all fat
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5 cups chicken broth
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2 cups apple cider
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1 cinnamon stick, 2-inch piece
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1/2 cup great white beans, canned, drained and rinsed
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1 cup orzo pasta
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2 1/2 cups spinach, baby
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1/4 cup parmesan cheese, good quality, coarsely shredded
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1/8 cup asiago cheese, coarsely shredded
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1/2 cup mushroom, button, thinly sliced
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1 tart apple, finely chopped
Instructions
- 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.