13 Ratings
  • 5 Rating Star 8
  • 3 Rating Star 3
  • 2 Rating Star 2
  • 13 Ratings
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Ingredients

Directions

  • Rinse the garbanzo beans; place in a large saucepan. Add enough water to cover the beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in a large saucepan. Cover and let soak in a cool place overnight.) Drain and rinse beans.

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  • Rinse chicken. Place chicken and beans in a 3 1/2-, 4-, or 5-quart crockery cooker. Add carrots, fennel or celery, onion, dried marjoram and thyme (if using), bouillon granules, salt, and pepper. Pour water over all.

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  • Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove the chicken; cool slightly. Cut the meat into bite-size pieces. Return to cooker. Add the spinach or escarole and, if using, the fresh marjoram and thyme. Let stand 5 minutes before serving.

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  • To serve, ladle soup into bowls. If desired, garnish with fresh thyme sprigs.

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Nutrition Facts

205 calories, 4 g fat (1 g saturated fat, 40 mg cholesterol, 625 mg sodium, 23 g carbohydrates, 9 g fiber, 20 g protein.

Reviews

13 Ratings
  • 5 Rating Star 8
  • 3 Rating Star 3
  • 2 Rating Star 2