How to Make Creamy Chicken Soup with Fennel and Mushrooms - A Step-by-Step Guide

When it comes to comfort food, there are few things more satisfying than a hearty, creamy chicken soup. And when you add in the delicate aroma of fennel and the earthy richness of mushrooms, you have a recipe that is sure to warm both body and soul. This Creamy Chicken Soup with Fennel and Mushrooms is a delightful twist on the classic chicken soup, with a creamy base and a plethora of wholesome, flavorful ingredients.

The key to this soup's depth of flavor is the combination of fenne...

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Ingredients

  • 1 tablespoon avocado oil
  • 1 tablespoon butter
  • 2 (5 ounce) skinless, boneless chicken breast halves
  • ⅓ cup sweet vermouth
  • 1 bulb fennel, cored and thinly sliced crosswise
  • 3 tablespoons chopped fresh parsley
  • 1 medium lemon, juiced
  • ½ teaspoon ground black pepper
  • 2 cups chicken bone broth
  • 1 ½ cups baby bella mushrooms, sliced
  • 1 cup buttermilk
  • ⅓ cup heavy cream
  • 1 pinch red pepper flakes, or more to taste
  • Himalayan salt and ground black pepper to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 4
  • Yield: 4 servings

  • Heat oil and butter in a Dutch oven over medium-high heat. Add chicken and sear until browned, about 3 minutes per side. Reduce heat to medium. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon.
  • Add fennel; cook and stir for 3 minutes. Add parsley, lemon juice, and 1/2 teaspoon pepper. Simmer, stirring frequently, until chicken is no longer pink in the center and the juices run clear, 5 to 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate to cool.
  • Add broth, mushrooms, buttermilk, heavy cream, red pepper flakes, salt, and pepper to the Dutch oven. Bring to a simmer. Keep hot, but do not boil.
  • When chicken is cooled, tear into pieces and return to the pot. Cook until heated through, 2 to 3 minutes. Serve immediately.
  • Nutrition

    303 cal.

    • Total Fat: 17g
    • Saturated Fat: 8g
    • Cholesterol: 80mg
    • Sodium: 746mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 20g
    • Vitamin C: 31mg
    • Calcium: 146mg
    • Iron: 2mg
    • Potassium: 724mg