Slow-Cooker Chicken, Fennel, and White Bean Soup

Name: Slow-Cooker Chicken, Fennel, and White Bean Soup
Ingredients: 4 boneless, skinless chicken thighs (about 1 3/4 pounds total); 8 cups low-sodium chicken broth; 4 carrots, chopped; 1 large fennel bulb, chopped, plus 2 tablespoons chopped fennel fronds; 1 large onion, chopped; 1 cup dried white beans (such as cannellini or navy); kosher salt and black pepper; 1/2 cup ditalini, orzo, or another small pasta; country bread, for serving

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INGREDIENTS

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4 boneless, skinless chicken thighs (about 1 3/4 pounds total)

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8 cups low-sodium chicken broth

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4 carrots, chopped

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1 large fennel bulb, chopped, plus 2 tablespoons chopped fennel fronds

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1 large onion, chopped

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1 cup dried white beans (such as cannellini or navy)

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kosher salt and black pepper

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1/2 cup ditalini, orzo, or another small pasta

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country bread, for serving

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