Creamy Tangy Fennel Chicken Soup

Creamy Tangy Fennel Chicken Soup

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39 people made this

About this recipe: Chicken, fennel, capsicum and crimini mushrooms in a tangy buttermilk stock. Your tastebuds won't forget this one for a while!

Linda Zaring

Serves: 4 

  • 2 skinless, boneless chicken breast halves
  • 1 tablespoon olive oil
  • 1 teaspoon butter
  • 1 teaspoon lemon pepper
  • 1 bulb fennel, trimmed and thinly sliced
  • 1/4 cup cream sherry
  • 1 1/2 cups sliced crimini mushrooms
  • 1/4 cup diced red capsicum
  • 3 tablespoons finely minced fresh parsley
  • 250g buttermilk
  • 1/2 cup light cream
  • 1 1/2 cups (375ml) water
  • 2 teaspoons chicken soup base

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

  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 capsicum, parsley, buttermilk, light cream, 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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