Chicken, Fennel and Mushroom Soup

Chicken, Fennel and Mushroom Soup


"This is a great way to enjoy a high protein and low carbohydrate meal. My friends at work can verify this as a very yummy soup! They all came at my lunch with their soup spoons poised and none went away without smacking their lips. Enjoy! This is a delicate flavor that can be served with a light and fruity white wine, and for those bread lovers, a crusty, sweet peasant loaf."


35 m servings 221 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 221 kcal
  • 11%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 19.5 g
  • 39%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 763 mg
  • 31%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  • profile image

Your rating



  1. 39 Ratings


What is cream sherry and where could I find it (i.e., what section of grocery store)? Can anybody help me out? Thanks

Easy and tasty recipe!! The soup has great and is even better the second day. The fennel is not overpowering.I used light half and half and it turned out well.

I wish I could give this more than 5 stars. This was absolutely delicious. I haven't had a meal this good in a while. I had to make a couple of adjustments from this recipe due to not being a...

Amazingly quick soup. My husband adored the buttermilk taste. I added sauted celery and onion to increase the vegetation of the soup.

I found this to be fast and tasty. Be advised that it is very hardy and filling. I served it with fresh vegies and a dip. We were stuffed, without eating too many vegies.

I made this recipe exactly as stated, and it is awesome! The only change I made was adding a little grated parmesan cheese on top before serving. Thank you! This one's for company.

Greatly disappointed. After reading the reviews here I thought I'd found the master vehicle for my fresh organic fennel. Instead I was underwhelmed by this thin, earthy-tasting soup. The flavors...

This is a good start, but I wasn't completely happy with it. I made it while trying to get rid of some extra fennel. The directions on what to do with the chicken are a little confusing. Your...

This soup is sooooo good!!! The nice thing about it is that you can change a few things & it still won't lose it's "purity". I used celery instead fennel & didn't have "cream sherry" so used Mar...