Creamy Chicken Soup with Fennel and Mushrooms

This is a family favorite, even the kids will love it! Very hearty and rich, perfect to stand on its own for lunch, great when served with crusty bread and olive oil for dipping. Always turns out great. We love it paired with oaky Chardonnay or Pinot Noir.

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

Ingredients

• 1 cup buttermilk
• 1 tablespoon butter
• ⅓ cup heavy cream
• ½ teaspoon ground black pepper
• 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
• ⅓ cup sweet vermouth
• 2 cups chicken bone broth
• 1 ½ cups baby bella mushrooms, sliced
• 1 pinch red pepper flakes, or more to taste
• Himalayan salt and ground black pepper to taste

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.