Difference between revisions of "Chicken, Fennel and Mushroom Soup"

From Recidemia
Jump to: navigation, search
m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes")
Line 34: Line 34:
[[Category:Diabetic-Friendly Recipes]]
[[Category:Diabetic-Friendly Recipes]]
[[Category:Soup recipes]]
[[Category:Soup Recipes]]
[[Category:Poultry Recipes]]
[[Category:Poultry Recipes]]
[[Category:Buttermilk Recipes]]
[[Category:Buttermilk Recipes]]

Revision as of 19:49, 9 May 2012


Contributed by Healthy Recipes for diabetic Friends Y-Group

  • Makes 2 Servings



  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.

Nutritional information

  • Calories 221 | Fat 9.5 g | Carbs 13.4 g | Sodium 769 Mg | Fiber 2.9g