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Chicken & Garbanzo Bean Soup




Source of Recipe


bhg.com






List of Ingredients



• 1 cup dry garbanzo beans
  
• 1 lb skinless, boneless chicken breasts or thighs
  
• 2 1/2 cups sliced carrots
  
• 1 medium fennel bulb, trimmed and cut into 1/4" slices, or 1 1/2 cups sliced celery
  
• 1 large onion, chopped
  
• 1 T snipped fresh marjarom or 1 tsp dried, crushed
  
• 1 T snipped fresh thyme or 1 tsp dried, crushed
  
• 1 T instant chicken bouillon granules
  
• 1/4 tsp salt
  
• 1/4 tsp pepper
  
• 4 cups water
  
• 1 cup shredded spinach or escarole
  






Instructions



1. Rinse the garbanzo beans; place in a large saucepan. Add enough water to cover the beans by 2". Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand 1 hour. (Or place beans in water in a large saucepan. Cover and let soak in a cool place overnight.) Drain and rinse beans.
   
2. Rinse chicken. Place chicken and beans in a 3 1/2, 4 or 5 quart crockpot. Add carrots, fennel, onion, dried marjoram and thyme (if using dried), bouillon granules, salt, and pepper. Pour water over all.
   
3. Cover; cook on low for 8 to 10 hours or on high for 4 to 5 hours. Remove the chicken; cool slightly. Cut the meat into bite-size pieces. Return to cooker. Add the spinach or escarole and, if using, the fresh marjoram and thyme. Let stand 5 minutes before serving.
   
4. To serve, ladle the soup into bowls. If desired, garnish with fresh thyme sprigs.