Are you tired of boring, bland soups that leave you unsatisfied? Prepare to be amazed by this extraordinary Chicken and Roasted Fennel Soup that combines the most incredible flavors and textures in one bowl! With a perfect balance of tender roasted fennel, succulent shredded chicken, and a luxuriously creamy base, this recipe is about to become your new go-to comfort food that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cooked and shredded
- 1 bulb fennel, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Begin by preparing all your ingredients. Cook the chicken breast by boiling or baking until fully cooked, then shred it into bite-sized pieces. Set aside.
- Preheat your oven to 400°F (200°C). While the oven is heating, wash and slice the fennel bulb into thin strips. Make sure to remove any tough outer layers.
- On a baking sheet, spread the sliced fennel in a single layer. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
- Roast the fennel in the preheated oven for about 20-25 minutes, or until it becomes tender and caramelized, stirring halfway through to ensure even roasting.
- While the fennel is roasting, heat a large pot over medium heat. Add a splash of olive oil and sauté the chopped onion for about 5 minutes, or until it becomes translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, until fragrant. Be careful not to let the garlic burn.
- Once the fennel is done roasting, add it to the pot with the sautéed onion and garlic. Stir to combine.
- Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes to allow the flavors to meld.
- After simmering, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, you can blend only half of the soup and leave the rest as is.
- Return the pot to low heat and stir in the heavy cream. Add the shredded chicken to the soup and heat through, about 5 minutes. Adjust seasoning with salt and pepper to taste.
- Once everything is heated and well combined, ladle the soup into bowls. Garnish with fresh dill before serving.
- Enjoy your delicious Chicken and Roasted Fennel Soup, perfect for a cozy meal!
Tips
- Roasting fennel is the secret weapon in this recipe - it brings out a sweet, caramelized flavor that transforms the entire soup.
- For the most tender chicken, use a meat thermometer to ensure it reaches 165°F (74°C) without overcooking.
- If you don't have an immersion blender, carefully transfer the soup to a standard blender in batches, removing the center cap to allow steam to escape.
- Fresh dill is crucial for garnish - it adds a bright, herbal note that complements the rich, creamy soup perfectly.
- Make this soup ahead of time! It actually tastes even better the next day as the flavors continue to develop.
- For a lighter version, you can substitute half-and-half or whole milk for the heavy cream.
- Want extra depth? Consider adding a splash of white wine when sautéing the onions for an elevated flavor profile.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 35g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 120mg
