Name: Creamy Chicken Soup with Fennel & Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: US
Ingredients: 1 tablespoon avocado oil; 1 tablespoon butter; 2 (5 ounce) skinless, boneless chicken breast halves; 0.33 cup sweet vermouth; 1 bulb fennel, cored and thinly sliced crosswise; 3 tablespoons chopped fresh parsley; 1 medium lemon, juiced; 0.5 teaspoon ground black pepper; 2 cups chicken bone broth; 1.5 cups baby bella mushrooms, sliced; 1 cup buttermilk; 0.33 cup heavy cream; 1 pinch red pepper flakes, or more to taste; Himalayan salt and ground black pepper to taste

A symphony of flavors awaits in this comforting creamy chicken soup. The anise notes of fennel mingle with earthy mushrooms, creating a rich and satisfying culinary experience. A touch of sweet vermouth elevates the dish, making it a sophisticated yet approachable meal.

Follow The Directions

01

Step

In a Dutch oven, heat avocado oil and butter over medium-high heat. Add chicken and sear until golden brown, about 3 minutes per side. Reduce heat to medium. Pour sweet vermouth into the pan and deglaze, scraping up any browned bits from the bottom with a wooden spoon.

02

Step

Add fennel and cook, stirring occasionally, for 3 minutes, until softened. Stir in parsley, lemon juice, and 1/2 teaspoon pepper. Simmer until chicken is cooked through and the internal temperature reaches 165°F (74°C), approximately 5 to 10 minutes. Transfer chicken to a plate and let cool slightly.

03

Step

Pour in chicken bone broth, mushrooms, buttermilk, heavy cream, and red pepper flakes. Season with salt and pepper to taste. Bring to a gentle simmer, being careful not to boil.

04

Step

Once the chicken is cool enough to handle, shred it into bite-sized pieces and return it to the pot. Heat through for 2 to 3 minutes. Serve immediately.

For a deeper mushroom flavor, try using a mix of wild mushrooms like shiitake or oyster mushrooms.
If you don't have buttermilk on hand, you can substitute it with regular milk mixed with a tablespoon of lemon juice or vinegar.
Pair this soup with a crisp Sauvignon Blanc or a light-bodied Pinot Grigio to complement the flavors.

Adonis Jacobi

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