LEMONY CHICKEN SOUP WITH FENNEL AND DILL
Lighter than traditional stew, this lemony chicken number relies on potatoes to thicken it, rather than flour or another starch. If you can, buy fennel with the stem and fronds intact so you can take full advantage of every part of the vegetable: the bulb for aromatics while building the soup, the stems for crunchy texture, and the fronds for a fresh, herblike garnish.
Provided by Alison Roman
Categories soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Season chicken with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Working in batches, add chicken, skin-side down, and cook until skin is well browned and fat has started to render, 5 to 8 minutes. Using tongs, flip chicken and continue to cook until well browned, another 3 to 5 minutes. Leaving all the fat and drippings behind, transfer chicken to a rimmed baking sheet, a large plate or a cutting board and let rest.
- Meanwhile, if you've got the top of the fennel bulb, thinly slice it, fronds and all; set aside.
- Coarsely chop the white part of the fennel bulb and add to the pot along with the garlic and onion. Season with salt and pepper and cook, stirring occasionally, until the vegetables have softened but not yet browned, 5 to 8 minutes. Add potatoes, chopped lemon and chiles, and stir to coat.
- Return chicken to the pot and add broth, seasoning with salt and pepper. Bring to a simmer and place the lid on the pot. Reduce heat to medium-low and continue to cook at a strong simmer until chicken is cooked through and nearly falling off the bone, 20 to 25 minutes. Using tongs, remove chicken and let rest until it's cool enough to handle. Pick the meat from the chicken, removing any cartilage, skin and bones. (Alternatively, leave the chicken pieces intact and serve that way.)
- Return meat to the pot along with the thinly sliced fennel top, if using. Season the soup with salt and pepper, turn the heat to medium-low and continue to gently simmer while you make the toasted fennel seed topping.
- Heat remaining 4 tablespoons olive oil in a small pot or skillet over medium. Add fennel seed and half of the fresh dill, and swirl until fennel seed is toasted and dill is sizzling and crispy, about 2 minutes.
- Divide soup among bowls, and spoon fennel seed topping over it, followed by scallions and remaining fresh dill. Add a dollop of yogurt or sour cream (or crumbles of feta) and sprinkle with sumac, if you like. Zest the remaining lemon over the bowls, then cut lemon in half to squeeze juice over them too.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 31 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 7 grams, Sodium 1417 milligrams, Sugar 4 grams, TransFat 0 grams
COMFORT ESSENTIALS: LEMONY CHICKEN FENNEL SOUP
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....
Provided by Andy Anderson !
Categories Chicken Soups
Time 30m
Number Of Ingredients 15
Steps:
- 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
- 11. Serve while nice and warm with a dollop of sour cream; possibly some crackers and/or crusty bread. Enjoy.
- 12. Keep the faith, and keep cooking.
CHICKEN AND ORZO SOUP WITH FENNEL
Soup with chicken and fennel!
Provided by kbalfore
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Combine chicken broth, salt, and pepper in a large soup pot; bring to a boil over high heat. Add carrots, fennel, and orzo; return to a boil. Reduce heat to low and simmer, partially covered, until orzo and vegetables are tender, 8 to 10 minutes. Stir in chicken; cook until heated through, about 5 minutes.
- Remove pot from heat; stir in lemon juice and dill.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 25.2 g, Cholesterol 30.3 mg, Fat 3.5 g, Fiber 2.6 g, Protein 16.9 g, SaturatedFat 1.2 g, Sodium 172.8 mg, Sugar 3.5 g
CREAMY CHICKEN SOUP WITH FENNEL AND MUSHROOMS
This is a family favorite, even the kids will love it! Very hearty and rich, perfect to stand on its own for lunch, great when served with crusty bread and olive oil for dipping. Always turns out great. We love it paired with oaky Chardonnay or Pinot Noir.
Provided by christyH
Categories Chicken Soup
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil and butter in a Dutch oven over medium-high heat. Add chicken and sear until browned, about 3 minutes per side. Reduce heat to medium. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon.
- Add fennel; cook and stir for 3 minutes. Add parsley, lemon juice, and 1/2 teaspoon pepper. Simmer, stirring frequently, until chicken is no longer pink in the center and the juices run clear, 5 to 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate to cool.
- Add broth, mushrooms, buttermilk, heavy cream, red pepper flakes, salt, and pepper to the Dutch oven. Bring to a simmer. Keep hot, but do not boil.
- When chicken is cooled, tear into pieces and return to the pot. Cook until heated through, 2 to 3 minutes. Serve immediately.
Nutrition Facts : Calories 303.3 calories, Carbohydrate 16.1 g, Cholesterol 80.4 mg, Fat 16.6 g, Fiber 3.8 g, Protein 19.8 g, SaturatedFat 7.6 g, Sodium 746 mg, Sugar 5.9 g
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