About this recipe: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.
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Method Prep:10min › Cook:25min › Ready in:35min
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.
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.