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Ingredients

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

Description

With A Light, Licorice Flavor, Fennel Adds An Enticing Taste To This Hearty Chicken Soup. Eat It The Day You Make It, Or Prepare It The Night Before So It Can Sit In The Slow Cooker Until Dinner.

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