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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
  1. 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.
  2. Add more butter to skillet if needed and brown chicken, until all sides are browned and partly cooked through. Move to soup pot.
  3. 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.
  4. Top with fresh parsley and serve!

Recipe Credit: www.rubiesandradishes.com

Category: Soups and Stews

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