Chicken, Fennel and Mushroom Soup

Name: Chicken, Fennel and Mushroom Soup
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon butter; 237 milliliters buttermilk; 2 teaspoons chicken soup base; 59 milliliters cream sherry; 355 milliliters sliced crimini mushrooms; 1 bulb fennel, trimmed and thinly sliced; 3 Tbsps finely minced fresh parsley; 118 milliliters half-and-half cream; 1 teaspoon lemon pepper; 1 Tbsp olive oil; 59 milliliters diced red bell pepper; 2 skinless, boneless chicken breast halves; 355 milliliters water

Chicken, Fennel and Mushroom Soup might be just the main course you are searching for. Watching your figure? This gluten free recipe has 225 calories, 17g of protein, and 12g of fat per serving. This recipe serves 4. This recipe covers 18% of your daily requirements of vitamins and minerals. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 35 minutes. If you have lemon pepper, half-and-half cream, water, and a few other ingredients on hand, you can make it. To use up the buttermilk you could follow this main course with the Buttermilk Pie as a dessert.

Instructions

Heat oil and butter in a saucepan over medium-high heat. Brown chicken on both sides then reduce heat to medium.

Ingredients you will need

Whole Chicken

Butter

Cooking Oil

Equipment you will use

Sauce Pan

Add lemon pepper, fennel and cream sherry. Simmer until chicken is cooked through but not dry. When chicken is cooked, remove it from the pan and set aside to cool.

Ingredients you will need

Cream Sherry

Lemon Pepper

Whole Chicken

Fennel

Equipment you will use

Frying Pan

While chicken is cooling, add mushrooms, red pepper, parsley, buttermilk, half and half, water and chicken soup base; stir. Tear chicken into bite sized pieces and return them to the soup.

Ingredients you will need

Half And Half