Categories: Soup

Ingredients

• 1 cups sliced carrots
• 1 7 ounce can garbanzo beans (chickpeas), rinsed and drained
• 1/2 cups sliced celery
• 1/2 medium onion, chopped
• 1/3 pound skinless, boneless chicken breast halves or thighs
• 1 teaspoon snipped fresh marjoram or 1 teaspoon dried marjoram, crushed
• 1 teaspoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
• 1/8 teaspoon black pepper
• 1 7 ounce can reduced-sodium chicken broth
• 1 cups water
• 1/2 cup shredded fresh spinach or escarole

Directions

1. In a 5- or 6-quart slow cooker combine carrots, garbanzo beans, fennel, and onion. Top with chicken pieces. Sprinkle with dried marjoram and thyme (if using), and pepper.

2. Pour the broth and water over all.

3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

4. Remove the chicken with a slotted spoon; cool slightly. Shred chicken into bite-size pieces. Return to cooker. Stir in the spinach and, if using, the fresh marjoram and thyme.

5. Let stand for 5 minutes before serving.

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