Fennel transforms when cooked - its sharp anise flavor mellows into something sweet and sophisticated. Combined with tender chicken and a splash of white wine, this soup feels like something you'd order at a upscale Italian trattoria, yet it's surprisingly simple to make at home.
Don't waste the feathery fennel fronds! They make the perfect garnish and add fresh anise notes that complement the cooked fennel beautifully. This is a soup that impresses without much effort.
Understanding Fennel
- Raw: Crisp, strong anise flavor
- Cooked: Sweet, mellow, elegant
- Fronds: Herb-like, for garnish
- Seeds: Intensely aromatic
Italian Additions
- White cannellini beans
- Italian sausage pieces
- Sun-dried tomatoes
- Crushed red pepper flakes
Serving Suggestions
- Fresh fennel fronds
- Shaved Parmesan
- Crusty Italian bread
- Drizzle of good olive oil
Chicken Soup with Fennel
Sophisticated Italian-inspired soup with braised fennel.
Nutrition per serving
235Calories
28gProtein
14gCarbs
8gFat
4gFiber
4gSugar
Ingredients
Instructions
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Sauté fennel. Heat olive oil in a large pot over medium heat. Add sliced fennel and onion. Cook 8-10 minutes until fennel is softened and beginning to caramelize. Add garlic and cook 1 minute.
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Deglaze. Pour in white wine and scrape up any browned bits. Let wine reduce by half, about 2 minutes.
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Cook chicken. Add broth and chicken breast. Bring to a simmer. Cook 20 minutes until chicken is cooked through. Remove and shred.
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Finish. Return shredded chicken to pot. Add white beans and heat through. Season with salt and pepper. Serve topped with fennel fronds and shaved Parmesan.
Recipe Notes
- Alcohol-free: Skip wine, add extra broth with lemon juice.
- Add sausage: Italian sausage makes it heartier.
- Fennel seeds: Toast and add for more anise depth.
- Storage: Refrigerate 4 days. Freezes well.
