Mediterranean Fennel Soup
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 bulb fennel (about 1 to 1 1/4 pounds), trimmed, quartered and sliced); reserve some "fennel fronds" for garnish, if desired1 large onion, chopped2 carrots, finely chopped2 garlic cloves, minced1 teaspoon salt, divided1 teaspoon coarsely ground black pepper, divided8 boneless, skinless chicken thighs, all visible fat removed (about 1 1/3 pounds)4 cans (about 14 ounces each) chicken broth - or your own homemade broth-get the low sodium broth1 cup Bob Red Mill Textured vegetable protien1 package (6-10 oz) baby spinach Fresh1/3 cup shredded asiago cheese
Lightly spray a five-quart Crock-Pot slow cooker with cooking spray. Place fennel, onion, carrot and garlic in slow cooker; stir in about half of the pepper; spread mixture evenly over bottom.
With kitchen shears or knife, cut each chicken thigh into 4 to 6 pieces. Season chicken chunks with remaining pepper. Place chicken atop fennel/onion mixture. Pour chicken broth over. Cover.
Set slow cooker on high and cook for 1 hour; lower to low setting and continue to cook for 2 hours longer.
Stir in TVP; cover and cook on low for 1/2 hour longer. Check to see if TVP and chicken are tender; if necessary, cook about 30 minutes.
Place spinach atop chicken/TVP mixture; do not stir. Cover and continue to cook on low for 10 to 15 minutes.
Turn off heat. Stir spinach into chicken mixture. Taste; adjust seasoning if necessary.
If desired, garnish with some of the reserved feathery fennel fronds. Top each serving with some Asiago cheese.
Number of Servings: 8
Recipe submitted by SparkPeople user SHELLYMB.
With kitchen shears or knife, cut each chicken thigh into 4 to 6 pieces. Season chicken chunks with remaining pepper. Place chicken atop fennel/onion mixture. Pour chicken broth over. Cover.
Set slow cooker on high and cook for 1 hour; lower to low setting and continue to cook for 2 hours longer.
Stir in TVP; cover and cook on low for 1/2 hour longer. Check to see if TVP and chicken are tender; if necessary, cook about 30 minutes.
Place spinach atop chicken/TVP mixture; do not stir. Cover and continue to cook on low for 10 to 15 minutes.
Turn off heat. Stir spinach into chicken mixture. Taste; adjust seasoning if necessary.
If desired, garnish with some of the reserved feathery fennel fronds. Top each serving with some Asiago cheese.
Number of Servings: 8
Recipe submitted by SparkPeople user SHELLYMB.
Nutritional Info Amount Per Serving
- Calories: 187.1
- Total Fat: 4.7 g
- Cholesterol: 61.0 mg
- Sodium: 706.8 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 4.5 g
- Protein: 25.1 g
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