“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.” - by Linda Zaring
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 221 cal
- 11%
- Fat
- 9.5 g
- 15%
- Carbs
- 13.4 g
- 4%
Based on a 2,000 calorie diet
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Reviews (27)
Rate This Recipe
"What is cream sherry and where could I find it (i.e., what section of grocery store)? Can anybody help me out? Thanks..." See more"
LORAC62
"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...." See more"
Diyeana
"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 able to..." See more find the exact ingredients. It's still extremely close! Because bulb fennel doesn't seem to be in season, I used about 3 celery stalks & 2 tsps of crushed fennel seed. They also didn't have crimini mushrooms so I used baby portabella mushrooms instead. I also used 1/2 cup cream sherry instead of 1/4 and a bit more red bell pepper than the recipe calls for. Oh and no butter. Just olive oil. :) I can't wait for lunch tomorrow. (leftovers)"
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