RCI-SP.002.0055.001
Chicken, Fennel and Mushroom Soup
Contributed by [http://health.groups.yahoo.com/group/Healthy_Recipes_For_Diabetic_Friends/ Healthy R
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyadvanced
Ingredients
- skinless2 unitboneless chicken breast halves
- 1 tablespoon
- 1 teaspoon
- 1 teaspoon
- bulb fennel1 unittrimmed and thinly sliced
- ¼ cup
- 1½ cups
- ¼ cup
- 3 tablespoons
- 1 cup
- ½ cup
- 1½ cups
- 2 teaspoons
Method
1
Season the boneless chicken breast halves generously with lemon pepper on both sides.
2
Heat olive oil and butter together in a large pot over medium-high heat until the butter is foaming.
2 minutes
3
Add the seasoned chicken breasts and sear until golden brown on both sides, approximately 4-5 minutes per side; transfer to a cutting board and set aside.
9 minutes
4
In the same pot, add the trimmed and thinly sliced fennel bulb along with the sliced cremini mushrooms; sauté until the vegetables begin to soften, about 5 minutes.
5 minutes
5
Deglaze the pot by pouring in the cream sherry, stirring to lift any browned bits from the bottom; let simmer for 1 minute to reduce slightly.
1 minutes
6
Pour water into the pot and stir in the chicken soup base until fully dissolved; return the seared chicken breasts to the pot.
1 minutes
7
Bring the liquid to a gentle simmer, then reduce heat to medium-low and simmer uncovered for 15-20 minutes until the chicken is cooked through.
18 minutes
8
Transfer the cooked chicken to a cutting board and shred or dice it into bite-sized pieces; return the chicken to the pot.
9
Stir in the diced red bell pepper and finely minced fresh parsley; simmer for an additional 3-4 minutes.
4 minutes
10
Remove the pot from heat and slowly stir in the buttermilk and half-and-half cream, blending until smooth and fully incorporated; do not boil after adding the dairy.
11
Taste and adjust seasoning with additional lemon pepper if needed, then gently reheat over low heat for 2-3 minutes before serving.
3 minutes