Best 5 Chicken Fennel And Mushroom Soup Recipes

CHICKEN AND ORZO SOUP WITH FENNEL

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.

MUSHROOM SOUP WITH CHESTNUTS AND ROASTED FENNEL

Steps:

• Preheat the oven to 400 degrees F.
• Put the fennel halves, cut-side up, in a baking dish and drizzle with enough olive oil to come up half-way; season with a generous amount of salt and pepper. Roast for 30 minutes or until completely tender - the roasted fennel is the base of the soup, so it's important the flesh is soft enough to be cut with a spoon.
• In a large pot, melt the butter over medium flame; add the onion and garlic, saute for 4 minutes until translucent. Toss the thyme into the pan, along with the mushrooms; season with salt and pepper. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid. Add the chestnuts and cook for a few more minutes until they have some nice color on them. Remove about 1 cup of the mixture to save as a garnish for the soup.
• Pour the stock into the pot and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring now and then. Remove from the heat and puree the soup until completely smooth, using a handheld or regular blender. Stir in the cream to make the soup even richer, and simmer gently for 5 minutes. Taste for salt and pepper.
• To serve: Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and chestnuts, the roasted fennel, and a sprinkle of chopped chives.

WILD MUSHROOM SOUP WITH CHESTNUTS AND ROASTED FENNEL

Steps:

• Preheat the oven to 400 degrees F.
• Put the fennel halves, cut-side up, in a baking dish and drizzle with enough olive oil to come up half-way; season with a generous amount of salt and pepper. Roast for 30 minutes or until completely tender - the roasted fennel is the base of the soup, so it's important the flesh is soft enough to be cut with a spoon. Reserve until ready to serve.
• In a large pot, melt the butter over medium flame, add the onion and garlic, and saute for 4 minutes until translucent. Toss the thyme into the pan, along with the mushrooms, season with salt and pepper. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid. Add the chestnuts and cook for a few more minutes until they have some nice color on them. Remove about 1 cup of the mixture to save as a garnish for the soup.
• Pour the stock into the pot and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring now and then. Remove from the heat and puree the soup until completely smooth, using a handheld or regular blender. Stir in the cream to make the soup even richer, and simmer gently for 5 minutes. Taste for salt and pepper.
• To serve: Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and chestnuts, a roasted fennel half, and a sprinkle of chopped chives.

TASTY CHICKEN & FENNEL SOUP IN A CROCK POT

Steps:

• Lightly spray Crock-Pot with cooking spray.
• In the crock pot add fennel, onion, carrot, parsnips, celery hearts, apple, mushrooms and garlic in slow cooker.
• Stir in 1/2 tsp of salt and pepper and make sure to spread the mixture evenly over the bottom of the pot.
• Cut the chicken thighs into 6 equal pieces. Season the chicken chunks with the remaining salt and pepper.
• Next place the chicken on top of the vegetable mixture.
• Pour in the apple cider and chicken broth and cover.
• Set slow cooker on high and cook for 1 hour.
• Reduce heat to low setting and continue to cook for 2 additional hours.
• Next add the cinnamon stick, orzo and beans, cover and cook on low for 1 1/2 hours, then remove the cinnamon stick.
• Now check to see if orzo and chicken are tender and too your liking, if not, cook the soup for an additional 30 - 45 minutes.
• Place the baby spinach on top of the chicken but do not stir.
• Cover and continue to cook on low for an additional 10 to 15 minutes.
• Now, turn off the heat, add the parmesan cheese and stir the spinach and cheese into the chicken soup, taste and adjust seasoning if needed.
• Garnish with the Asiago cheese and serve with nice heavy white bread and butter.

CHICKEN, FENNEL AND MUSHROOM SOUP

Steps:

• 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.
• While chicken is cooling, add mushrooms, red pepper, parsley, buttermilk, half and half, water and chicken soup base; 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.