Comfort Essentials Lemony Chicken Fennel Soup Food

LEMONY CHICKEN SOUP WITH FENNEL AND DILL

Steps:

• Season chicken with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
• Working in batches, add chicken, skin-side down, and cook until skin is well browned and fat has started to render, 5 to 8 minutes. Using tongs, flip chicken and continue to cook until well browned, another 3 to 5 minutes. Leaving all the fat and drippings behind, transfer chicken to a rimmed baking sheet, a large plate or a cutting board and let rest.
• Meanwhile, if you've got the top of the fennel bulb, thinly slice it, fronds and all; set aside.
• Coarsely chop the white part of the fennel bulb and add to the pot along with the garlic and onion. Season with salt and pepper and cook, stirring occasionally, until the vegetables have softened but not yet browned, 5 to 8 minutes. Add potatoes, chopped lemon and chiles, and stir to coat.
• Return chicken to the pot and add broth, seasoning with salt and pepper. Bring to a simmer and place the lid on the pot. Reduce heat to medium-low and continue to cook at a strong simmer until chicken is cooked through and nearly falling off the bone, 20 to 25 minutes. Using tongs, remove chicken and let rest until it's cool enough to handle. Pick the meat from the chicken, removing any cartilage, skin and bones. (Alternatively, leave the chicken pieces intact and serve that way.)
• Return meat to the pot along with the thinly sliced fennel top, if using. Season the soup with salt and pepper, turn the heat to medium-low and continue to gently simmer while you make the toasted fennel seed topping.
• Heat remaining 4 tablespoons olive oil in a small pot or skillet over medium. Add fennel seed and half of the fresh dill, and swirl until fennel seed is toasted and dill is sizzling and crispy, about 2 minutes.
• Divide soup among bowls, and spoon fennel seed topping over it, followed by scallions and remaining fresh dill. Add a dollop of yogurt or sour cream (or crumbles of feta) and sprinkle with sumac, if you like. Zest the remaining lemon over the bowls, then cut lemon in half to squeeze juice over them too.

LEMONY CHICKEN NOODLE SOUP

Steps:

• In a small saucepan, saute onion in oil and butter until tender. Add chicken; cook and stir until chicken is lightly browned and meat is no longer pink. Add garlic; cook 1 minute longer., Stir in the broth, carrot, peas and basil. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the noodles. Cover and simmer until noodles are tender, 8-10 minutes. Stir in lemon juice.

CHICKEN BREASTS WITH FENNEL AND LEMON

Steps:

• Zest lemon and slice zest into matchsticks. Juice lemon, strain and reserve.
• Lightly sprinkle chicken with salt. Put deep frying pan over medium-high heat, pour in oil and gently sauté chicken breasts, about two minutes per side, until they are about half-cooked. Remove from pan.
• Pour off oil and discard, then add fennel, wine and lemon zest to pan. Bring to boil over high heat and cook until wine is reduced by about half and fennel is tender. Add broth and cinnamon, bring to boil and cook about 5 minutes to reduce sauce a bit.
• Add chicken with its juices and cook for 2 or 3 minutes.
• Meanwhile, in a small bowl, beat egg yolks with half the lemon juice (about 1 tablespoon), then ladle in about 1/4 cup of sauce. Mix well, then add to pan, mixing well. Cook over medium heat, stirring a bit, until sauce appears creamy. Taste and add more lemon juice, if you like.

COMFORT ESSENTIALS: LEMONY CHICKEN FENNEL SOUP

Steps:

• 1. PREP/PREPARE
• 2. For this recipe I am using leftover chicken from a recipe I made the other day. It is a combination of dark and white meat. If you do not have any leftover chicken, then you need to cook up a few pieces. How about one or two medium boneless, skinless breasts, and a thigh or two... does not matter what you choose, just wind up with about 2 pounds of shredded chicken.
• 3. Gather your ingredients (mise en place).
• 4. Zest the lemon, then remove the white pith, and chop up the pulp. Discard the seeds and pith... Save the chopped lemon pulp and zest.
• 5. Add the grapeseed oil and butter to a soup pot over medium heat, then add the fennel, carrot, celery, onion, and garlic. Stir until the veggies begin to soften, about 3 - 5 minutes.
• 6. Add the lemon zest, and pulp, then stir for an additional 3 - 5 minutes.
• 7. Add the dill and stir for an additional 3 - 5 minutes.
• 8. Add the chicken stock, and the chicken, then allow the soup to simmer for an additional 3 - 5 minutes.
• 9. While the soup is simmering, season it with salt, pepper, and red-pepper flakes.
• 10. PLATE/PRESENT
• 11. Serve while nice and warm with a dollop of sour cream; possibly some crackers and/or crusty bread. Enjoy.
• 12. Keep the faith, and keep cooking.

WW CHICKEN ORZO SOUP WITH LEMON

Steps:

• In a large soup pot, combine broth, salt and pepper; bring to a boil over high heat.
• Add carrots, fennel and orzo; bring to a boil.
• Reduce heat to low and simmer, with a lid partially covering the pot, until orzo and vegetables are tender, about 8 to 10 minutes.
• Stir in chicken; cook until heated through.
• Remove pot from heat; stir in lemon juice and dill. Taste and adjust seasonings, adding more salt, pepper, dill, and/or lemon juice as necessary to suit your tastes.

CHICKEN WITH WHITE BEANS AND TOMATOES

Steps:

• Heat oven to 425° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
• Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil; season with ½ teaspoon salt and ¼ teaspoon black pepper.
• Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.

CHICKEN, FENNEL AND MUSHROOM SOUP

Steps:

• 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, half and half, water and chicken soup base; 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.

COMFORT ESSENTIALS: THE BEST FENNEL TOMATO SOUP

Steps:

• 1. PREP/PREPARE
• 2. I love the smell of fennel, and I love the taste of fennel. With that said, this soup is not overpowered with that wonderful spice. It has just enough presence to let your tongue know that it is there. I tried this with fresh fennel; however, toasted fennel did the trick for me.
• 3. There are a lot of canned tomato products on the market, and in this recipe, I am using Cento brand. If you are on the lookout for good canned tomatoes, you might want to check out my study on canned tomatoes: https://www.justapinch.com/recipes/soup/soup-other-soup/cooking-class-the-best-canned-tomatoes.html#page6 https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/removing-the-bitter-taste-from-canned-tomatoes.html?r=1
• 4. Gather your ingredients (mise en place).
• 5. Add the oil and butter to a large pot, over medium heat.
• 6. When the butter melts, give the pot a swirl to mix the oil and butter, and then add the fennel seeds.
• 7. Allow the seed to toast in the pot for about 2 minutes, constantly stirring.
• 8. Add the onion, celery, carrots, and cook until the onion begins to soften, about 3 - 4 minutes.
• 9. Add the garlic and cook until fragrant, about 60 seconds.
• 10. Add the tomatoes, and chicken stock, and stir to combine.
• 11. Add the basil, red-pepper flakes paprika, and bring to a simmer.
• 12. Allow to simmer for 20 minutes; adding a bit of salt and white pepper, to taste.
• 13. Remove from heat place in a blender, add the butter and cream, and blend until smooth.
• 14. Chef's Note: If you want it chunky, just add the butter and cream to the pot, and stir until combined.
• 15. Just before serving, add the lemon juice, and do a final tasting for proper seasoning.
• 16. Chef's Note: I like my tomato soup thick; however, if you want yours a bit thinner, add a bit more chicken stock.
• 17. Chef's Tip: We have some basic tomato soup ingredients going on here (tomatoes, onions, carrots, etc.). So, once the soup is finished, play about with the lemon juice, salt, and pepper, until you achieve the perfect balance.
• 18. PLATE/PRESENT
• 19. Serve warm with crusty bread. Enjoy.
• 20. Keep the faith, and keep cooking.

FENNEL SOUP GRATIN

Steps:

• Melt the butter in a large stockpot over medium-high heat. Add the fennel, onions, and thyme and saute for 20 to 25 minutes, until the onions and fennel are very tender and caramelized. (You can add a little water if it starts to stick.) Deglaze the pan by adding the brandy; reduce the heat to medium and cook for 3 minutes, scraping the bottom of the pan. Add the sherry and white wine and simmer, uncovered, for 10 minutes. Add the chicken stock, salt, and pepper and continue to cook, uncovered, for another 15 minutes. Add the Pernod and cook for 5 more minutes. Check for salt and pepper.
• Preheat the broiler.
• Ladle the soup into 6 to 8 ovenproof bowls and place 1 or 2 slices of French bread and a handful of Gruyère cheese on top of each bowl. Place the bowls on a baking sheet and slide them under the broiler for 3 minutes, or until the cheese is brown and bubbly, and serve.

LEMON FENNEL SOUP WITH GARLIC CROUTONS

Steps:

• Melt half the butter in a saucepan and sauté the shallots until translucent.
• Add the fennel.
• Season with salt and pepper to your taste. Cover the pan and sweat the fennel for 10 minutes, until softened.
• Add the stock and bring to a boil.
• Simmer for 20 minutes.
• Remove from heat and carefully puree the soup in a food processor or with a hand-held blender.
• Return to the saucepan, and thin with milk to the desired consistency, I use about 1 1/2 cups, use more if you like it thinner. Heat through.
• Meanwhile, cut the bread into 1/2 inch cubes.
• Melt the remaining butter in a frying pan, and sauté the bread cubes with the garlic and lemon zest, until golden and toasted.
• Remove the soup from the heat.
• Stir in the lemon juice, and adjust the seasoning, if necessary.
• Divide the soup between individual bowls.
• Garnish with the croutons and chopped parsley.

CHICKEN SOUP WITH FENNEL AND ORZO

Steps:

• In a soup kettle, saute fennel bulb and onion in oil until fennel is softened.
• Add the next seven ingredients.
• Bring to a boil.
• Reduce heat; cover and simmer for 15 minutes.
• Stir in chicken, orzo and wine.
• Cover and cook for 20 minutes or until orzo is tender.
• Stir in fennel fronds.