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.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:300 mins

Total Time:320 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Add the chicken broth, salt, black pepper, dried thyme, and bay leaf to the crock pot. Stir to combine.

Step 4

Cover the crock pot and cook on low for 5 hours or until the chicken is tender and the vegetables are fully cooked.

Step 5

Remove the chicken thighs from the crock pot and shred them with two forks. Return the shredded chicken to the pot.

Step 6

Stir in the juice of one lemon and adjust seasoning with additional salt or pepper, if needed.

Step 7

Serve the soup hot, garnished with chopped parsley and reserved fennel fronds.

Nutrition Facts

Serving size	(2544.4g)

Amount per serving	% Daily Value*
Calories	1413.5

Total Fat 76.3g	0%
Saturated Fat 16.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 436mg	0%
Sodium 3794.9mg	0%
Total Carbohydrate 61.7g	0%
Dietary Fiber 15.9g	0%
Total Sugars 24.8g
Protein 117.5g	0%

Vitamin D 0IU	0%
Calcium 362.6mg	0%
Iron 8.1mg	0%
Potassium 3086.7mg	0%

*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.

Source of Calories

Fat: 48.9%

Protein: 33.5%

Carbs: 17.6%