Chicken & Garbanzo Bean Soup

Ingredients

• 2 1/2  cupssliced carrots
• 1  15-ounce cangarbanzo beans (chickpeas), rinsed and drained
• 1  mediumfennel bulb, trimmed and cut into 1/4-inch slices, or 1 1/2 cups sliced celery
• 1  largeonion, chopped
• 1  poundskinless, boneless chicken breast halves or thighs
• 1  tablespoonsnipped fresh marjoram or 1 teaspoon dried marjoram, crushed
• 1  tablespoonsnipped fresh thyme or 1 teaspoon dried thyme, crushed
• 1/4  teaspoonblack pepper
• 1  14-ounce canreduced-sodium chicken broth
• 2  cupswater
• 1  cupshredded 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.