Creamy Chicken Soup with Fennel and Mushrooms

This hearty and rich chicken soup with fennel and mushrooms is super creamy, thanks to buttermilk and heavy cream.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 303 Calories

Ingredients

• 1 cup buttermilk
• 1 tablespoon butter
• 3 tablespoons chopped fresh parsley
• 2 (5 ounce) skinless, boneless chicken breast halves
• 1 medium lemon, juiced
• 1 tablespoon avocado oil
• 1 bulb fennel, cored and thinly sliced crosswise
• 2 cups chicken bone broth
• 1 pinch red pepper flakes, or more to taste
• Himalayan salt and ground black pepper to taste
• 0.5 teaspoon ground black pepper
• 0.33333334326744 cup heavy cream
• 0.33333334326744 cup sweet vermouth
• 1.5 cups baby bella mushrooms, sliced

Recipe Instructions

Step 1

Heat oil and butter in a Dutch oven over medium-high heat. Add chicken and sear until browned, about 3 minutes per side. Reduce heat to medium. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon.

Step 2

Add fennel; cook and stir for 3 minutes. Add parsley, lemon juice, and 1/2 teaspoon pepper. Simmer, stirring frequently, until chicken is no longer pink in the center and the juices run clear, 5 to 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate to cool.

Step 3

Add broth, mushrooms, buttermilk, heavy cream, red pepper flakes, salt, and pepper to the Dutch oven. Bring to a simmer. Keep hot, but do not boil.

Step 4

When chicken is cooled, tear into pieces and return to the pot. Cook until heated through, 2 to 3 minutes. Serve immediately.