comfort essentials: lemony chicken fennel soup

Name: Comfort Essentials: Lemony Chicken Fennel Soup
Prep time: 10 min
Cook time: 20 min
Cuisine: American
Ingredients: ## PLAN/PURCHASE; 2 pound(s) chicken, shredded, more on this later; 1 tablespoon(s) grapeseed oil, or other non-flavored oil; 1 tablespoon(s) sweet butter, unsalted; 1 large fennel bulb, fonds removed, and chopped; 1 large carrot, chopped; 1 stalk(s) celery chopped; 1/2 large yellow onion, chopped; 3 clove(s) garlic, thinly sliced; 1 large lemon, more on this later; 3 - 4 sprig(s) fresh dill, chopped; 4 cup(s) chicken stock, not broth; 1/2 teaspoon(s) salt, kosher variety, or to taste; 1/4 teaspoon(s) red-pepper flakes, or to taste; 1/4 teaspoon(s) white pepper, freshly ground, or to taste

21 Pinches 12 Photos

Andy Anderson !

Wichita, KS

Updated on Nov 14, 2019

This is a simple soup to prepare, and if you are using leftover chicken (like I am), the dish can be on the table in about 30 minutes. Come to think of it, this recipe would probably be good with leftover turkey. The introduction of the fennel with the dill, give it a savory taste that goes down good on a cold Winter’s eve. And the white pepper and red-pepper flakes give it just the perfect amount of heat to warm your heart and soul. So, you ready… let’s get into the kitchen.

Rate

prep time 10 Min

cook time 20 Min

method Stove Top

yield Several

Ingredients

PLAN/PURCHASE
2 pounds chicken, shredded, more on this later
1 tablespoon grapeseed oil, or other non-flavored oil
1 tablespoon sweet butter, unsalted
1 large fennel bulb, fonds removed, and chopped
1 large carrot, chopped
1 stalk celery chopped
1/2 large yellow onion, chopped
3 cloves garlic, thinly sliced
1 large lemon, more on this later
3 - 4 sprigs fresh dill, chopped
4 cups chicken stock, not broth
1/2 teaspoon salt, kosher variety, or to taste
1/4 teaspoon red-pepper flakes, or to taste
1/4 teaspoon white pepper, freshly ground, or to taste

How To Make comfort essentials: lemony chicken fennel soup

Step 1

PREP/PREPARE

Step 2

For this recipe I am using leftover chicken from a recipe I made the other day. It is a combination of dark and white meat. If you do not have any leftover chicken, then you need to cook up a few pieces. How about one or two medium boneless, skinless breasts, and a thigh or two… does not matter what you choose, just wind up with about 2 pounds of shredded chicken.
Step 3

Gather your ingredients (mise en place).
Step 4

Zest the lemon, then remove the white pith, and chop up the pulp. Discard the seeds and pith… Save the chopped lemon pulp and zest.
Step 5

Add the grapeseed oil and butter to a soup pot over medium heat, then add the fennel, carrot, celery, onion, and garlic. Stir until the veggies begin to soften, about 3 – 5 minutes.
Step 6

Add the lemon zest, and pulp, then stir for an additional 3 – 5 minutes.
Step 7

Add the dill and stir for an additional 3 – 5 minutes.
Step 8

Add the chicken stock, and the chicken, then allow the soup to simmer for an additional 3 – 5 minutes.
Step 9

While the soup is simmering, season it with salt, pepper, and red-pepper flakes.
Step 10

PLATE/PRESENT
Step 11

Serve while nice and warm with a dollop of sour cream; possibly some crackers and/or crusty bread. Enjoy.
Step 12

Keep the faith, and keep cooking.
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