Chicken, Fennel and Mushroom Soup

Chicken, Fennel and Mushroom Soup

29 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Linda Zaring
Recipe by  Linda Zaring

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

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Reviews (29)

Rate This Recipe
Christine Notis
38

Christine Notis

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

LORAC62
30

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.

Diyeana
27

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 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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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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