Creamy Tangy Fennel Chicken Soup

    (40)
    35 mins

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


    39 people made this

    Ingredients
    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

    Directions
    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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    Reviews and ratings
    Global ratings:
    (40)

    Reviews in English (32)

    by
    44

    What is cream sherry and where could I find it (i.e., what section of grocery store)? Can anybody help me out? Thanks  -  15 Jan 2007  (Review from Allrecipes US | Canada)

    by
    30

    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.  -  30 Nov 2002  (Review from Allrecipes US | Canada)

    by
    28

    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)  -  24 Feb 2006  (Review from Allrecipes US | Canada)

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