This easy-to-make chicken soup has a delicious hint of licorice from the fresh fennel.
Makes 6 to 8 servings.
1 lb boneless, skinless chicken from thighs or breasts
1 large fennel bulb, cored and cut into squares
3 tablespoons olive oil
1 large white onion, diced
2 cloves garlic, minced
2 teaspoons fennel seeds, crushed
5 cups low-fat chicken broth
1 head escarole
Salt to taste
1. Rinse chicken and pat dry with paper towels. Trim chicken of all visible fat, and cut into 1/2-inch cubes. Place chicken and fennel in the slow cooker.
2. Heat olive oil in a medium skillet over medium-high heat. Add onions and garlic and cook, stirring frequently, for about 3 minutes or until onion is translucent.
3. Put the onion mixture into the slow cooker, then the fennel seeds, then the broth. Stir to combine.
4. Cook on Low for 5 to 7 hours or on High for 2 to 3 hours, or until chicken is cooked through and no longer pink.
5. While soup cooks, rinse escarole and discard core. Slice escarole into 1-inch wide strips.
6. Add the escarole to the slow cooker and cook for an additional 30 minutes until escarole is wilted. If cooking on Low, raise heat to High. Season with salt and serve hot.