Creamy Chicken and Fennel Soup

    35 min

    This soup is low in carbohydrates and high in protein. It has a delicate aniseed flavour from the fennel, which is enriched by the creaminess from the buttermilk and cream. It's ideal for a light lunch or a substantial dinner with a crusty bread roll.

    43 people made this

    Serves: 4 

    • 2 skinless, boneless chicken breast fillets
    • 1 tablespoon olive oil
    • 1 teaspoon butter
    • 1 teaspoon lemon pepper
    • 1 bulb fennel, trimmed, thinly sliced
    • 60ml cream sherry
    • 145g crimini or white button mushrooms, sliced
    • 1/2 small red pepper, diced
    • 3 tablespoons finely minced fresh parsley or 1-2 tablespoons dried parsley
    • 250ml buttermilk
    • 125ml single cream
    • 350ml water
    • 1 chicken stock cube
    • Salt and pepper to taste

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat oil and butter in a saucepan over medium-high heat. Brown chicken on both sides then reduce heat to medium. Add lemon pepper, fennel and cream sherry. Simmer until chicken is cooked through but not dry. When chicken is cooked, remove it from the pan and set aside to cool.
    2. While chicken is cooling, add mushrooms, red pepper, parsley, buttermilk, cream, water and stock cube; stir. Tear chicken into bite sized pieces and return them to the soup. Heat until warmed through but do not boil, mushrooms and peppers should still be firm. Taste and adjust seasoning as required.

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    Reviews in English (33)


    Tasty, taste taste!! Loved it! Very easy and fun to make.  -  05 Jul 2010


    What is cream sherry and where could I find it (i.e., what section of grocery store)? Can anybody help me out? Thanks  -  15 Jan 2007  (Review from Allrecipes US | Canada)


    Easy and tasty recipe!! The soup has great and is even better the second day. The fennel is not overpowering.I used light half and half and it turned out well.  -  30 Nov 2002  (Review from Allrecipes US | Canada)