Tasty Chicken Fennel Soup in a Crock Pot
Warm your senses with this flavorful Tasty Chicken Fennel Soup in a Crock Pot, a hearty, slow-cooked dish brimming with comforting flavors and wholesome ingredients. Perfectly seared chicken thighs combine with tender fennel, carrots, celery, and fragrant garlic, creating a rich and aromatic base enhanced by dried thyme, bay leaf, and a splash of fresh lemon juice. Prepared effortlessly in your crock pot, this low-sodium soup is ideal for busy days when you crave a nourishing, hands-off meal. Each bowl is beautifully finished with vibrant parsley and fennel fronds, adding a fresh, herbal touch. With just 20 minutes of prep and six generous servings, this one-pot wonder is a delicious and healthy way to feed your family or guests. Keywords: chicken fennel soup, crock pot soup, slow cooker chicken soup, hearty vegetable soup, easy healthy recipes.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (boneless, skinless)
- 1 medium fennel bulb (thinly sliced, fronds reserved)
- 2 medium carrots (peeled and diced)
- 1 medium yellow onion (diced)
- 2 stalks celery stalks (diced)
- 3 cloves garlic cloves (minced)
- 6 cups chicken broth (low sodium)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 piece bay leaf
- 1 medium lemon (juiced)
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a skillet over medium heat. Sear the chicken thighs on each side for 2-3 minutes until lightly browned. Transfer the chicken to the crock pot.
In the same skillet, add the remaining tablespoon of olive oil and sauté the fennel, carrots, onion, celery, and garlic for 5 minutes until slightly softened. Transfer the vegetables to the crock pot.
Add the chicken broth, salt, black pepper, dried thyme, and bay leaf to the crock pot. Stir to combine.
Cover the crock pot and cook on low for 5 hours or until the chicken is tender and the vegetables are fully cooked.
Remove the chicken thighs from the crock pot and shred them with two forks. Return the shredded chicken to the pot.
Stir in the juice of one lemon and adjust seasoning with additional salt or pepper, if needed.
Serve the soup hot, garnished with chopped parsley and reserved fennel fronds.
Nutrition Facts
Calories |
1414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 3795 mg | 165% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 24.8 g | ||
| Protein | 117.5 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3087 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
