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
A sophisticated, aromatic soup featuring tender chicken and sweet braised fennel. Mediterranean elegance in every bowl.
Nutrition per serving
235 Calories
28g Protein
14g Carbs
8g Fat
4g Fiber
Ingredients
Instructions
- . Sauté fennel until softened.
- . Add wine, broth, and chicken. Simmer 25 minutes.
- . Shred chicken. Add white beans.
- . Serve with fennel fronds and 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.