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Creamy Chicken and Fennel Soup recipe

Creamy Chicken and Fennel Soup recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken soup
  • Chicken vegetable soup
  • Chicken mushroom soup

This soup is low in carbohydrates and high in protein. It's ideal for a light lunch or a substantial dinner with a crusty bread roll.

43 people made this

IngredientsServes: 4

  • 2 skinless, boneless chicken breast fillets
  • 1 tablespoon olive oil
  • 1 teaspoon butter
  • 1 teaspoon lemon pepper
  • 1 bulb fennel, trimmed, thinly sliced
  • 60ml cream sherry
  • 145g crimini or white button mushrooms, sliced
  • 1/2 small red pepper, diced
  • 3 tablespoons finely minced fresh parsley or 1-2 tablespoons dried parsley
  • 250ml buttermilk
  • 125ml single cream
  • 350ml water
  • 1 chicken stock cube
  • Salt and pepper to taste

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Heat oil and butter in a saucepan over medium-high heat. Brown chicken on both sides then reduce heat to medium. 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.
  2. While chicken is cooling, add mushrooms, red pepper, parsley, buttermilk, cream, water and stock cube; stir. Tear chicken into bite sized pieces and return them to the soup. Heat until warmed through but do not boil, mushrooms and peppers should still be firm. Taste and adjust seasoning as required.

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Reviews & ratingsAverage global rating:(41)

Reviews in English (33)

Tasty, taste taste!! Loved it! Very easy and fun to make.-05 Jul 2010

by Christine Notis

What is cream sherry and where could I find it (i.e., what section of grocery store)?Can anybody help me out?Thanks-15 Jan 2007

by LORAC62

Easy and tasty recipe!! The soup has great and is even better the second day. The fennel is not overpowering.I used light half and half and it turned out well.-30 Nov 2002

Fennel Baked in Cream

Adapted from James Oseland | Saveur: The New Comfort Food | Chronicle, 2011

Fennel baked in cream is an Italian classic that no fewer than 13 of our testers–a baker’s dozen–rushed to make. And then proceeded to wax poetic about their experience with it. It’s a simple, satiating, stunning, unexpected side dish that’s both swanky and rustic. If you aren’t quite convinced this fennel baked in cream recipe belongs on your table, but you are the type who doesn’t mind a movie review giving away the ending, by all means, skip ahead and read the reviews from our testers found below the recipe before deciding if it belongs on your table.–Renee Schettler Rossi

Video: How to Make Fennel Baked in Cream

Fennel and Leek Soup with Mushrooms

Whether you&rsquore looking for a delicious starter to a larger meal or a guilt-free vegan lunch, this creamy Fennel and Leek Soup with Mushrooms needs to be on your shortlist of picks. The whole pot of soup is ready in under an hour and makes a delicious, light first course for your next dinner party or a week&rsquos worth of lunches at the office.

To make the soup, I actually start with the garnish&hellip mushrooms. I used wild mushrooms, oyster and shiitake &mdash because, they&rsquore meaty with great texture. If you don&rsquot have specialty &lsquoshrooms in the fridge, feel free to use button, crimini, or whatever you have on hand. Saute them with some olive oil and thyme, then transfer to a bowl.

Prep the vegetables &mdash leeks are notorious for having grit and sand tucked between their layers and the only effective way to clean it out is to chop the leeks and then submerge them in a bowl of water, separating the layers and agitating the rounds with your fingers.

Do this for a few minutes to ensure that the dirt is released. The detritus will sink to the bottom of the bowl &mdash so don&rsquot just tip the bowl to drain the water &mdash because the grit will wind up right back where it started &mdash in the veg. Instead, lift the floating leeks out of the bowl with your hands or a spider and transfer to a salad spinner to dry.

Saute the vegetables until softened and slightly translucent, then add more herbs and vegetable stock.

Simmer for 15 to 20 minutes in a covered stock pot. Before transferring the soup to the blender, be sure to fish out the stems from the thyme &mdash they&rsquore hard and woody and don&rsquot belong in your silky smooth puree.

Blend the soup in batches &mdash and be careful not to overfill the blender. Each batch should only fill the blender by about halfway. Remember, it&rsquos a HOT SOUP &mdash you don&rsquot want the contents ending up all over you and your kitchen.

Ladle the creamy bisque into bowls and garnish with a few hearty mushrooms andreserved fennel fronds &mdash for the pretty-factor.

Rotisserie Chicken, Caramelized Fennel & White Bean Soup – Recipe!

Chicken soup is warming, comforting and packed with things that are good for you. During the fall and winter months, is just tastes so darn good, especially if you are feeling under the weather, or need a pick-me-up meal – something that mimics a big hug, or something like that.

Using a rotisserie chicken to prepare the broth, not only cuts down on time, but gives the soup a deeper flavor. The cooked chicken bones create a rich decadent broth that surpasses any you can find in a box, and the succulent meat shreds with ease, making it a simple preparation.

After the steamy broth has been made with the cooked chicken bones, the rest of the soup is done in no time. Caramelizing fennel turns a raw veg into a sweet companion with chicken, and incorporates divinely into the soupy bath. If you think you are not a fennel person, give this a try – it’s definitely different from biting into a raw bulb with a licorice taste.

Ladle the soup in bowls and serve with a piece of rustic bread or crackers for dipping. This is one comforting meal you will be making again this season.


1 rotisserie chicken, bones and meat separated

1/2 red chili pepper, sliced

1 bulb fresh fennel, cored and sliced thinly – reserve a few fronds

2 1/2 cups cooked shredded chicken, from above

1. In a large pot, add chicken bones, onion, celery, salt, peppercorns and 6 cups of water. Place over medium high heat, until boiling then, turn heat down and simmer for 30 minutes. Strain broth through a mesh strainer and reserve.

2. In same pot, add 2 teaspoon olive oil, onion, chili and fennel. Cook for 15 minutes on medium low heat until lightly soft and caramelized.

3. Pour in reserved broth, most of shredded chicken (reserving some for another use), salt and drained beans. Stir to combine and cover with lid ajar. Cook soup over low heat for 15 minutes.


  • 300 grams Chicken breasts , boneless
  • 4 cups Lukewarm Water
  • 1 Onion , chopped
  • 2 clove Garlic , finely chopped
  • 2 Stalks Celery , roughly cut into pieces
  • 2 Carrots (Gajjar) , cut into half and diced
  • 1/4 cup Green peas (Matar) , steamed
  • 1 Sweet Potato , boiled and pureed
  • 50 grams Green beans (French Beans) , cut into 1 inch pieces
  • 40 grams Rolled Oats Or Instant Oats
  • 1 teaspoon Black pepper powder , crushed
  • 2 inch Cinnamon Stick (Dalchini)
  • 2 Bay leaves (tej patta)
  • Salt , to taste
  • 1 Lemon juice
  • 1 teaspoon Oil
  • 1/4 cup Parsley leaves , finely chopped

Healthy Soup Add Ins – Cream of Chicken Soup

And here’s what you need to make the healthy version of Cream of Chicken Soup.

Yes, there’s a smidge of butter there. We need a bit – or oil – to sauté all those veggies slowly to bring out the sweetness and intensify the flavour. Little trick for getting the most flavour out of veggies, especially essential when you want to make healthy food using less oil and more vegetables!

How To Make Creamy Crockpot Chicken Noodle Soup:

This is pretty much a “dump and go” slow cooker meal.

The chicken, veggies and seasoning cook in the slow cooker all day in chicken stock – no pre-cooking or browning needed!

About 20 minutes before cooking time is up, you’ll add the egg noodles along with some milk and flour whisked together.

This will make a light and creamy soup without breaking the bank by having to add cups and cups of cream. Sometimes I’ll add a touch of cream, too, to make it more indulgent. But it’s an extra, not a necessity.

  • 2 tablespoons olive oil
  • 1 ½ pounds skinless, boneless chicken thighs
  • 2 (8 ounce) packages sliced fresh button mushrooms
  • 1 (32 ounce) carton reduced-sodium chicken broth
  • 2 cups water
  • 1 ½ cups thinly sliced leeks
  • 1 ½ cups 1/2-inch slices celery
  • ¾ cup uncooked wild rice, rinsed and drained
  • ¾ teaspoon salt
  • 1 (12 ounce) package soft, silken-style tofu
  • 1 cup low-fat milk (1%)
  • ¼ cup all-purpose flour
  • 1 tablespoon fresh thyme leaves

In a 12-inch skillet heat oil over medium-high. Add chicken cook 6 minutes or until browned, turning once.

In a 6-qt. slow cooker combine chicken, mushrooms, chicken broth, water, leeks, celery, wild rice and salt. Cover and cook on low 6 hours or high 3 hours. Remove chicken from cooker. Coarsely shred chicken using two forks.

If using low setting, turn to high. In a blender combine the tofu, low-fat milk, flour and thyme leaves. Cover and blend until smooth. Stir into mixture in cooker. Cover and cook 30 minutes more or until thick. Stir in shredded chicken.

This Easy, Creamy Chicken and Noodles Recipe Is A Family Favorite!

Fall temperatures have me craving comfort food BIG TIME and this Chicken and Noodles recipe is one that is not only easy to make, it is the perfect cool weather dish.

Chicken and Noodles is all the best parts of chicken noodle soup in one hearty dish. It’s kind of a stew, kind of a pasta recipe, and kind of a soup. It’s a great chicken recipe that you can adapt and make your own as well! I know you will love it!

My mom used to make chicken noodle soup a lot when I was growing up, but I always felt like there was too much broth and not enough “other stuff”. So as I started cooking for my family I adapted her recipe a little and made the ultimate creamy, cozy version of chicken soup…minus the soup part!

Wooden Spoon
12- inch GreenPan
Le Creuset Dutch Oven

1. Melt the butter in a heavy pan, add the leek and fennel and cook over low heat, tossing occasionally, for 10 minutes until softened.

2. Add the hot stock, potatoes and salt, and simmer, partly covered, until the potatoes are tender (about 20 minutes). Blend half the soup in a blender with half the dill and all the parsley, and return to the pan. Add the cream, and bring up to a simmer.

3. Cut the salmon into bite-sized chunks and add to the soup. Simmer for three minutes or until salmon is just cooked through. Serve with a swirl of cream, pepper and remaining dill.

This soup is great on its own – but team it with an egg mayo toastie on the side and it's a fortifying meal.