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Chicken and Fennel Soup

Chicken and Fennel Soup: 7 Ways to Savor Comforting Bliss

A warm and hearty chicken and fennel soup that’s perfect for any day.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bulb fennel, sliced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic; sauté until softened.
  3. Stir in fennel, carrots, and celery; cook for 5 minutes.
  4. Add chicken broth and bring to a boil.
  5. Reduce heat, add chicken, thyme, salt, and pepper.
  6. Simmer for 20 minutes.
  7. Serve hot, garnished with parsley.

Notes

  • Use leftover or rotisserie chicken for convenience.
  • Adjust seasoning to your preference.
  • Store leftovers in the fridge for up to 3 days.
  • Author: Evelyn E. Stotts
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 4g
  • Sodium: 600mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 80mg

Keywords: Chicken and Fennel Soup