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Creamy Chicken Soup with Fennel and Mushrooms
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Creamy chicken soup with fennel, mushrooms, and buttermilk. Rich and hearty.
Ingredients:
  • 1 tablespoon avocado oil
  • 2 (5 ounce) skinless, boneless chicken breast halves
  • 0.33333334326744 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
  • 0.33333334326744 cup heavy cream
  • 1 pinch red pepper flakes, or more to taste
  • Himalayan salt and ground black pepper to taste
Instructions:
  • In a Dutch oven over medium-high heat, warm oil and butter. Brown chicken on both sides, about 3 minutes each. Lower heat to medium, deglaze the pan with vermouth, scraping up the flavorful bits with a wooden spoon.
  • Sauté fennel for 3 minutes. Stir in parsley, lemon juice, and 1/2 teaspoon pepper. Let it simmer until chicken is cooked through, about 5 to 10 minutes. Check with a thermometer, it should read 165 degrees F (74 degrees C). Transfer chicken to a plate to cool.
  • Combine broth, mushrooms, buttermilk, heavy cream, red pepper flakes, salt, and pepper in the Dutch oven. Simmer over low heat without boiling. Stir occasionally and keep it hot.
  • After the chicken has cooled down, gently shred it and add it back to the pot. Heat for about 2 to 3 minutes until warmed through. Serve promptly.

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