Comfort Essentials Lemony Chicken Fennel Soup Recipes

CREAMY CHICKEN SOUP WITH FENNEL AND MUSHROOMS

Steps:

• Heat oil and butter in a Dutch oven over medium-high heat. Add chicken and sear until browned, about 3 minutes per side. Reduce heat to medium. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon.
• Add fennel; cook and stir for 3 minutes. Add parsley, lemon juice, and 1/2 teaspoon pepper. Simmer, stirring frequently, until chicken is no longer pink in the center and the juices run clear, 5 to 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate to cool.
• Add broth, mushrooms, buttermilk, heavy cream, red pepper flakes, salt, and pepper to the Dutch oven. Bring to a simmer. Keep hot, but do not boil.
• When chicken is cooled, tear into pieces and return to the pot. Cook until heated through, 2 to 3 minutes. Serve immediately.

LEMONY CHICKEN SOUP WITH FENNEL AND DILL

Steps:

• Season chicken with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
• Working in batches, add chicken, skin-side down, and cook until skin is well browned and fat has started to render, 5 to 8 minutes. Using tongs, flip chicken and continue to cook until well browned, another 3 to 5 minutes. Leaving all the fat and drippings behind, transfer chicken to a rimmed baking sheet, a large plate or a cutting board and let rest.
• Meanwhile, if you've got the top of the fennel bulb, thinly slice it, fronds and all; set aside.
• Coarsely chop the white part of the fennel bulb and add to the pot along with the garlic and onion. Season with salt and pepper and cook, stirring occasionally, until the vegetables have softened but not yet browned, 5 to 8 minutes. Add potatoes, chopped lemon and chiles, and stir to coat.
• Return chicken to the pot and add broth, seasoning with salt and pepper. Bring to a simmer and place the lid on the pot. Reduce heat to medium-low and continue to cook at a strong simmer until chicken is cooked through and nearly falling off the bone, 20 to 25 minutes. Using tongs, remove chicken and let rest until it's cool enough to handle. Pick the meat from the chicken, removing any cartilage, skin and bones. (Alternatively, leave the chicken pieces intact and serve that way.)
• Return meat to the pot along with the thinly sliced fennel top, if using. Season the soup with salt and pepper, turn the heat to medium-low and continue to gently simmer while you make the toasted fennel seed topping.
• Heat remaining 4 tablespoons olive oil in a small pot or skillet over medium. Add fennel seed and half of the fresh dill, and swirl until fennel seed is toasted and dill is sizzling and crispy, about 2 minutes.
• Divide soup among bowls, and spoon fennel seed topping over it, followed by scallions and remaining fresh dill. Add a dollop of yogurt or sour cream (or crumbles of feta) and sprinkle with sumac, if you like. Zest the remaining lemon over the bowls, then cut lemon in half to squeeze juice over them too.

TASTY CHICKEN & FENNEL SOUP IN A CROCK POT

Steps:

• Lightly spray Crock-Pot with cooking spray.
• In the crock pot add fennel, onion, carrot, parsnips, celery hearts, apple, mushrooms and garlic in slow cooker.
• Stir in 1/2 tsp of salt and pepper and make sure to spread the mixture evenly over the bottom of the pot.
• Cut the chicken thighs into 6 equal pieces. Season the chicken chunks with the remaining salt and pepper.
• Next place the chicken on top of the vegetable mixture.
• Pour in the apple cider and chicken broth and cover.
• Set slow cooker on high and cook for 1 hour.
• Reduce heat to low setting and continue to cook for 2 additional hours.
• Next add the cinnamon stick, orzo and beans, cover and cook on low for 1 1/2 hours, then remove the cinnamon stick.
• Now check to see if orzo and chicken are tender and too your liking, if not, cook the soup for an additional 30 - 45 minutes.
• Place the baby spinach on top of the chicken but do not stir.
• Cover and continue to cook on low for an additional 10 to 15 minutes.
• Now, turn off the heat, add the parmesan cheese and stir the spinach and cheese into the chicken soup, taste and adjust seasoning if needed.
• Garnish with the Asiago cheese and serve with nice heavy white bread and butter.

COMFORT ESSENTIALS: LEMONY CHICKEN FENNEL SOUP

Steps:

• 1. PREP/PREPARE
• 2. For this recipe I am using leftover chicken from a recipe I made the other day. It is a combination of dark and white meat. If you do not have any leftover chicken, then you need to cook up a few pieces. How about one or two medium boneless, skinless breasts, and a thigh or two... does not matter what you choose, just wind up with about 2 pounds of shredded chicken.
• 3. Gather your ingredients (mise en place).
• 4. Zest the lemon, then remove the white pith, and chop up the pulp. Discard the seeds and pith... Save the chopped lemon pulp and zest.
• 5. Add the grapeseed oil and butter to a soup pot over medium heat, then add the fennel, carrot, celery, onion, and garlic. Stir until the veggies begin to soften, about 3 - 5 minutes.
• 6. Add the lemon zest, and pulp, then stir for an additional 3 - 5 minutes.
• 7. Add the dill and stir for an additional 3 - 5 minutes.
• 8. Add the chicken stock, and the chicken, then allow the soup to simmer for an additional 3 - 5 minutes.
• 9. While the soup is simmering, season it with salt, pepper, and red-pepper flakes.
• 10. PLATE/PRESENT
• 11. Serve while nice and warm with a dollop of sour cream; possibly some crackers and/or crusty bread. Enjoy.
• 12. Keep the faith, and keep cooking.