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comfort essentials: lemony chicken fennel soup

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

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.

yield serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For comfort essentials: lemony chicken fennel soup

  • PLAN/PURCHASE
  • 2 lb
    chicken, shredded, more on this later
  • 1 Tbsp
    grapeseed oil, or other non-flavored oil
  • 1 Tbsp
    sweet butter, unsalted
  • 1 lg
    fennel bulb, fonds removed, and chopped
  • 1 lg
    carrot, chopped
  • 1 stalk
    celery chopped
  • 1/2 lg
    yellow onion, chopped
  • 3 clove
    garlic, thinly sliced
  • 1 lg
    lemon, more on this later
  • 3 - 4 sprig
    fresh dill, chopped
  • 4 c
    chicken stock, not broth
  • 1/2 tsp
    salt, kosher variety, or to taste
  • 1/4 tsp
    red-pepper flakes, or to taste
  • 1/4 tsp
    white pepper, freshly ground, or to taste

How To Make comfort essentials: lemony chicken fennel soup

  • 1
    PREP/PREPARE
  • 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.
  • 3
    Gather your ingredients (mise en place).
  • 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.
  • 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.
  • 6
    Add the lemon zest, and pulp, then stir for an additional 3 – 5 minutes.
  • 7
    Add the dill and stir for an additional 3 – 5 minutes.
  • 8
    Add the chicken stock, and the chicken, then allow the soup to simmer for an additional 3 – 5 minutes.
  • 9
    While the soup is simmering, season it with salt, pepper, and red-pepper flakes.
  • 10
    PLATE/PRESENT
  • So yummy
    11
    Serve while nice and warm with a dollop of sour cream; possibly some crackers and/or crusty bread. Enjoy.
  • Stud Muffin
    12
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Comfort Essentials: Lemony Chicken Fennel Soup:

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