Creamy Chicken and Fennel Soup

Creamy Chicken and Fennel Soup


40 people made this

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.

Linda Zaring

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 (1)


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

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