Chicken, Fennel And Mushroom Soup
Serves: 6
Meagan Lindgren
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tbsp
Olive Oil1 tsp
Butter1 tsp
Lemon Pepper1.5 cups
Mushroom (sliced crimini)1 cup
Red Bell Pepper (diced)3 tbsps
Parsley (finely minced fresh)1 cup
Buttermilk1.5 cups
Water2 tsps
Chicken Soup BaseDirections:
1
Heat oil and butter in a saucepan over medium-high heat
2
Brown chicken on both sides then reduce heat to medium
3
Add lemon pepper, fennel and cream sherry
4
Simmer until chicken is cooked through but not dry
5
When chicken is cooked, remove it from the pan and set aside to cool
6
While chicken is cooling, add mushrooms, red pepper, parsley, buttermilk, half and half, water and chicken soup base; stir
7
Tear chicken into bite sized pieces and return them to the soup
8
Heat until warmed through but do not boil, mushrooms and peppers should still be firm