Chicken, Fennel and Mushroom Soup

Chicken, Fennel and Mushroom Soup Recipe - Ingredients and Instructions

Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

This Chicken, Fennel, and Mushroom Soup recipe is a comforting and flavorful dish that is perfect for a cozy night in. The combination of tender chicken, aromatic fennel, earthy mushrooms, and creamy broth creates a delicious and satisfying meal.

History

This recipe draws inspiration from traditional chicken soup recipes, but with a twist by adding fennel and mushrooms for extra depth of flavor. Fennel is a versatile vegetable that adds a subtle sweetness and anise-like flavor to dishes, while mushrooms bring a rich umami taste to the soup.

Ingredients

2 skinless, boneless chicken breast halves
1 tbsp olive oil
1 tsp butter
1 tsp lemon pepper
1 bulb fennel, trimmed and thinly sliced
0.25 cup cream sherry
1.5 cups sliced cremini mushrooms
0.25 cup diced red bell pepper
3 tbsp finely minced fresh parsley
1 cup buttermilk
0.5 cup half-and-half cream
1.5 cups water
2 tsp chicken soup base

How to prepare

Heat oil and butter in a saucepan over medium-high heat.
Brown chicken on both sides, then reduce heat to medium.
Add lemon pepper, fennel, and cream sherry.
Simmer until chicken is cooked through but not dry.
When chicken is cooked, remove it from the pan and set aside to cool.
While chicken is cooling, add mushrooms, red pepper, parsley, buttermilk, half and half, water, and chicken soup base; stir.
Tear chicken into bite-sized pieces and return them to the soup.
Heat until warmed through but do not boil; mushrooms and peppers should still be firm.

Variations

Add other vegetables like carrots, celery, or spinach for extra nutrition.
Use different herbs and spices like thyme, rosemary, or paprika to change up the flavor profile.
Substitute the chicken with turkey or tofu for a different protein option.

Cooking Tips & Tricks

Be sure to brown the chicken before adding it to the soup to develop a rich flavor.

- Use fresh parsley for a bright and herbaceous note in the soup.

- Adjust the seasoning to taste by adding more salt, pepper, or herbs as needed.

Serving Suggestions

Serve this soup with crusty bread or a side salad for a complete meal. Garnish with fresh parsley or a drizzle of olive oil for added flavor.

Cooking Techniques

Browning the chicken before adding it to the soup helps develop a rich flavor.

- Simmering the soup gently ensures that the flavors meld together without overcooking the vegetables.

Ingredient Substitutions

Use chicken thighs instead of chicken breast for a more flavorful and tender meat.

- Substitute half and half with milk or coconut milk for a lighter version of the soup.

- Replace the cremini mushrooms with shiitake or button mushrooms for a different taste.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Presentation Ideas

Serve this soup in individual bowls garnished with a sprig of fresh parsley or a dollop of sour cream. A sprinkle of lemon zest or grated Parmesan cheese adds a pop of color and flavor.

Pairing Recommendations

Pair this Chicken, Fennel, and Mushroom Soup with a crisp white wine like Sauvignon Blanc or Chardonnay. A side of garlic bread or a simple green salad complements the flavors of the soup.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.

Nutrition Information

Calories per serving

Each serving of this Chicken, Fennel, and Mushroom Soup contains around 300 calories, making it a nutritious and balanced meal option.

Carbohydrates

This soup is relatively low in carbohydrates, with most of the carbs coming from the vegetables like fennel and red bell pepper. Each serving contains approximately 15 grams of carbohydrates.

Fats

The fats in this soup come from the olive oil, butter, cream, and buttermilk. Each serving contains around 12 grams of fat, providing richness and flavor to the dish.

Proteins

The main source of protein in this soup comes from the chicken breast. Each serving contains approximately 25 grams of protein, making it a satisfying and filling meal.

Vitamins and minerals

This soup is rich in vitamins and minerals, particularly from the fennel, mushrooms, and red bell pepper. These ingredients provide essential nutrients like vitamin C, potassium, and fiber.

Alergens

This recipe contains dairy (cream and buttermilk) and may not be suitable for those with lactose intolerance or dairy allergies. It also contains chicken, which is a common allergen.

Summary

Overall, this Chicken, Fennel, and Mushroom Soup is a well-rounded dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a nutritious and delicious option for a comforting meal.

Summary

This Chicken, Fennel, and Mushroom Soup is a delicious and nutritious dish that is perfect for a comforting meal. With a balance of flavors and textures, this soup is sure to become a favorite in your recipe rotation. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a rainy day in the small village where I grew up, and I was rummaging through an old cookbook that had been passed down to me from my own grandmother. As I turned the pages, a faded piece of paper fell out, and I picked it up curiously. It was a handwritten recipe for Chicken, Fennel and Mushroom Soup, and it intrigued me immediately.

I had never heard of such a combination before, but something about the ingredients called out to me. The delicate flavor of fennel, the earthiness of mushrooms, and the comforting warmth of chicken broth all seemed to promise a delicious and nourishing meal. I knew I had to try it.

I set to work gathering the ingredients, carefully measuring out the fennel, slicing the mushrooms, and simmering the chicken in a fragrant broth. As the soup bubbled away on the stove, filling the kitchen with its tantalizing aroma, I couldn't help but feel a sense of excitement and anticipation.

When the soup was finally ready, I ladled it into a bowl and took a hesitant sip. The flavors danced on my tongue, each ingredient complementing the others perfectly. It was like nothing I had ever tasted before, and I knew I had stumbled upon a culinary treasure.

From that day on, Chicken, Fennel and Mushroom Soup became a staple in my kitchen. I made it for family gatherings, for friends who were feeling under the weather, and even just for myself on quiet evenings when I craved comfort and warmth. Each time I made it, I would tweak the recipe slightly, adding a pinch of this or a dash of that, until it was just right.

Over the years, I shared the recipe with anyone who showed an interest, passing it on to friends, neighbors, and even strangers who had tasted it at a potluck or dinner party. It became a beloved dish in our community, a symbol of comfort and nourishment that brought people together around the dinner table.

As I grew older, my love for cooking only deepened, and I continued to experiment with new flavors and ingredients, always seeking to create dishes that would delight and inspire. But Chicken, Fennel and Mushroom Soup remained a constant in my repertoire, a reminder of that rainy day when I had stumbled upon a hidden gem in an old cookbook.

Now, as I sit at my kitchen table, surrounded by the aromas of simmering pots and bubbling sauces, I can't help but feel a sense of gratitude for the journey that led me to this recipe. It may have been a simple accident, a chance discovery on a rainy day long ago, but it has brought me so much joy and fulfillment over the years.

And so, as I take another sip of the rich, flavorful soup that has become a part of who I am, I can't help but smile. For in this humble bowl of Chicken, Fennel and Mushroom Soup, I have found not just a recipe, but a piece of my own history, a reminder of the passion and creativity that have guided me through a lifetime of cooking and sharing with others. And for that, I am truly grateful.