Chicken & Garbanzo Bean Soup

Nutrition Facts Nutrition facts per serving:Servings Per Recipe 6 (1 2/3 cup) servingsCalories 216Total Fat (g) 2Polyunsaturated Fat (g) 1Cholesterol (mg) 44Sodium (mg) 481Carbohydrate (g) 27Total Sugar (g) 7Fiber (g) 6Protein (g) 23Vitamin C (DV%) 25Calcium (DV%) 8Iron (DV%) 13*Percent Daily Values are base on a 2,000 calorie diet


Makes: 6 (1 2/3 cup) servings
Prep: 30 minutes
Cook: 6 to 7 hours on low or 3 to 3 1/2 hours on high

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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
Directions
In a 5- or 6-quart slow cooker combine carrots, garbanzo beans, fennel, and onion. Top with chicken pieces. Sprinkle with dried marjoram and thyme (if using), and pepper. Pour the broth and water over all.

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Remove the chicken with a slotted spoon; cool slightly. Shred chicken into bite-size pieces. Return to cooker. Stir in the spinach and, if using, the fresh marjoram and thyme. Let stand for 5 minutes before serving.



Nutrition Facts
Nutrition facts per serving:
Servings Per Recipe 6 (1 2/3 cup) servings
Calories 216
Total Fat (g) 2
Polyunsaturated Fat (g) 1
Cholesterol (mg) 44
Sodium (mg) 481
Carbohydrate (g) 27
Total Sugar (g) 7
Fiber (g) 6
Protein (g) 23
Vitamin C (DV%) 25
Calcium (DV%) 8
Iron (DV%) 13
*Percent Daily Values are base on a 2,000 calorie diet