Chicken-Fennel Soup
Ingredients
1 lb. boneless skinless chicken thighs (can sub chicken breast)
1 white onion, diced
2 carrots, chopped
1 fennel bulb, diced
3 stalks celery, chopped
3 cloves garlic, crushed
4 cups chicken stock (preferably homemade)
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon dry basil
1 teaspoon dry parsley
fresh parsley for garnish
2-3 tablespoons butter or olive oil
Directions
Recipe Credit: www.rubiesandradishes.com
Category: Soups and Stews
Ingredients
1 lb. boneless skinless chicken thighs (can sub chicken breast)
1 white onion, diced
2 carrots, chopped
1 fennel bulb, diced
3 stalks celery, chopped
3 cloves garlic, crushed
4 cups chicken stock (preferably homemade)
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon dry basil
1 teaspoon dry parsley
fresh parsley for garnish
2-3 tablespoons butter or olive oil
Directions
- Heat 2 tablespoons of butter over medium heat. Saute onions until translucent. Add fennel and saute until softened. Then add celery, garlic and carrots. Saute for a few minutes until vegetables are fragrant. Move all ingredients into a soup pot.
- Add more butter to skillet if needed and brown chicken, until all sides are browned and partly cooked through. Move to soup pot.
- To soup pot, add sea salt, pepper, basil, parsley and stock. Bring to a boil, then simmer for 25 minutes or until chicken is cooked through.
- Top with fresh parsley and serve!
Recipe Credit: www.rubiesandradishes.com
Category: Soups and Stews