Chicken Fennel And Mushroom Soup Recipes

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MUSHROOM SOUP WITH CHESTNUTS AND ROASTED FENNEL



Mushroom Soup with Chestnuts and Roasted Fennel image

Provided by Tyler Florence

Categories     appetizer

Time 1h25m

Yield 12 servings

Number Of Ingredients 14

6 small fennel bulbs, stalks removed, halved lengthwise
Extra-virgin olive oil
Sea salt and freshly ground black pepper
1/4 cup (1/2 stick) unsalted butter
1 large onion, chopped
4 garlic cloves, minced
1/2 bunch fresh thyme sprigs, leaves stripped from the stem
1 pound white button mushrooms, wiped of grit and coarsely chopped
1 pound oyster mushrooms, wiped of grit and coarsely chopped
1 pound chanterelle mushrooms, wiped of grit and coarsely chopped
1 pound cooked chestnuts
3 quarts chicken stock
1/2 cup heavy cream
Fresh chopped chives, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the fennel halves, cut-side up, in a baking dish and drizzle with enough olive oil to come up half-way; season with a generous amount of salt and pepper. Roast for 30 minutes or until completely tender - the roasted fennel is the base of the soup, so it's important the flesh is soft enough to be cut with a spoon.
  • In a large pot, melt the butter over medium flame; add the onion and garlic, saute for 4 minutes until translucent. Toss the thyme into the pan, along with the mushrooms; season with salt and pepper. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid. Add the chestnuts and cook for a few more minutes until they have some nice color on them. Remove about 1 cup of the mixture to save as a garnish for the soup.
  • Pour the stock into the pot and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring now and then. Remove from the heat and puree the soup until completely smooth, using a handheld or regular blender. Stir in the cream to make the soup even richer, and simmer gently for 5 minutes. Taste for salt and pepper.
  • To serve: Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and chestnuts, the roasted fennel, and a sprinkle of chopped chives.

WILD MUSHROOM SOUP WITH CHESTNUTS AND ROASTED FENNEL



Wild Mushroom Soup with Chestnuts and Roasted Fennel image

Provided by Tyler Florence

Categories     appetizer

Time 1h40m

Yield 12 servings

Number Of Ingredients 14

6 small fennel bulbs, stalks removed, halved lengthwise
Extra-virgin olive oil
Sea salt and freshly ground black pepper
1/4 cup (1/2 stick) unsalted butter
1 large onion, chopped
4 garlic cloves, minced
1/2 bunch fresh thyme sprigs, leaves stripped from the stem
1 pound white button mushrooms, wiped of grit and coarsely chopped
1 pound oyster mushrooms, wiped of grit and coarsely chopped
1 pound chanterelle mushrooms, wiped of grit and coarsely chopped
1 pound cooked chestnuts
3 quarts chicken stock
1/2 cup heavy cream
Fresh chopped chives, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the fennel halves, cut-side up, in a baking dish and drizzle with enough olive oil to come up half-way; season with a generous amount of salt and pepper. Roast for 30 minutes or until completely tender - the roasted fennel is the base of the soup, so it's important the flesh is soft enough to be cut with a spoon. Reserve until ready to serve.
  • In a large pot, melt the butter over medium flame, add the onion and garlic, and saute for 4 minutes until translucent. Toss the thyme into the pan, along with the mushrooms, season with salt and pepper. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid. Add the chestnuts and cook for a few more minutes until they have some nice color on them. Remove about 1 cup of the mixture to save as a garnish for the soup.
  • Pour the stock into the pot and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring now and then. Remove from the heat and puree the soup until completely smooth, using a handheld or regular blender. Stir in the cream to make the soup even richer, and simmer gently for 5 minutes. Taste for salt and pepper.
  • To serve: Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and chestnuts, a roasted fennel half, and a sprinkle of chopped chives.

TASTY CHICKEN & FENNEL SOUP IN A CROCK POT



Tasty Chicken & Fennel Soup in a Crock Pot image

Autumn is here and winter is on the way, what could be easier or smell better than a nice warming bowl of soup made in the crock pot. This soup is nice and thick and could easily pass for a stew...Feel free to add or omit any of the listed vegetables just as long as you enjoy!

Provided by Baby Kato

Time 6h

Yield 6-8 serving(s)

Number Of Ingredients 19

1 fennel bulb, small, trimmed, quartered, thinly sliced
1 medium sweet onion, coarsely chopped
2 carrots, peeled, thinly sliced
2 parsnips, peeled, thinly sliced
2 celery hearts, thinly sliced
1 tart apple, finely chopped
1/2 cup mushroom, button, thinly sliced
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon black pepper, freshly ground
8 skinless chicken thighs, deboned, remove all fat
5 cups chicken broth
2 cups apple cider
1 cinnamon stick, 2-inch piece
1/2 cup great white beans, canned, drained and rinsed
1 cup orzo pasta
2 1/2 cups spinach, baby
1/4 cup parmesan cheese, good quality, coarsely shredded
1/8 cup asiago cheese, coarsely shredded

Steps:

  • Lightly spray Crock-Pot with cooking spray.
  • In the crock pot add fennel, onion, carrot, parsnips, celery hearts, apple, mushrooms and garlic in slow cooker.
  • Stir in 1/2 tsp of salt and pepper and make sure to spread the mixture evenly over the bottom of the pot.
  • Cut the chicken thighs into 6 equal pieces. Season the chicken chunks with the remaining salt and pepper.
  • Next place the chicken on top of the vegetable mixture.
  • Pour in the apple cider and chicken broth and cover.
  • Set slow cooker on high and cook for 1 hour.
  • Reduce heat to low setting and continue to cook for 2 additional hours.
  • Next add the cinnamon stick, orzo and beans, cover and cook on low for 1 1/2 hours, then remove the cinnamon stick.
  • Now check to see if orzo and chicken are tender and too your liking, if not, cook the soup for an additional 30 - 45 minutes.
  • Place the baby spinach on top of the chicken but do not stir.
  • Cover and continue to cook on low for an additional 10 to 15 minutes.
  • Now, turn off the heat, add the parmesan cheese and stir the spinach and cheese into the chicken soup, taste and adjust seasoning if needed.
  • Garnish with the Asiago cheese and serve with nice heavy white bread and butter.

Nutrition Facts : Calories 297.4, Fat 5.3, SaturatedFat 1.7, Cholesterol 49, Sodium 1190.9, Carbohydrate 39, Fiber 5.4, Sugar 6.8, Protein 23.4

CHICKEN WITH CREAMY MUSHROOMS, FENNEL AND LEEKS



Chicken with Creamy Mushrooms, Fennel and Leeks image

This chicken is anything but bland, because the seasonings are literally pounded into the meat. The springtime vegetables are perfectly softened so they melt into a creamy luscious sauce.

Provided by Valerie Bertinelli

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

2 large leeks, white and light green parts only
4 boneless skinless chicken breasts
Kosher salt and freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 tablespoon thyme leaves, plus more for garnish
4 tablespoons olive oil
1/2 bulb fennel, cored and thinly sliced
6 ounces shiitake mushrooms, cleaned, stems removed and sliced
1/4 cup dry white wine
1 cup heavy cream

Steps:

  • Slice the leeks in half, then thinly slice them into 1/4-inch-thick half-moons. Place the leeks in a colander set over a bowl and fill the bowl with enough water to cover the leeks. Gently stir them around to help remove any excess dirt and sand. Remove the colander with the leeks from the bowl, leaving behind any dirt. Let leeks drain completely.
  • Place the chicken breasts on a sheet of parchment paper. Season the chicken breasts with salt, a pinch red pepper flakes, and half the thyme leaves. Place another piece of parchment on top of the chicken. Use a meat mallet or a rolling pin to pound the chicken breasts slightly until they are an even thickness, about 3/4 to 1 inch thick. Hold both pieces of parchment paper and flip the chicken over; now the parchment that was originally on the bottom should be on top. Remove the parchment, exposing the unseasoned side of chicken. Season with salt, another pinch red pepper flakes, and the remaining thyme leaves. Place the parchment back on top and pound slightly to adhere the seasoning.
  • Heat a large straight-sided skillet over medium-high heat. Add in 2 tablespoons olive oil and swirl to coat the pan. Add in the chicken breasts and cook, undisturbed, about 4 minutes. Flip the chicken and cook until the chicken is cooked through and golden brown and reaches 165 degrees F, 4 to 5 minutes. Remove the chicken to a plate and set aside.
  • Turn the heat down to medium and add in the remaining 2 tablespoons olive oil. Add the fennel, mushrooms, and leeks to the pan and cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes. Season the vegetables with 1/4 teaspoon each salt and pepper. Deglaze with the white wine and cook until the wine is mostly evaporated, about 1 minute. Turn the heat down to low and add in the cream. Cook, stirring frequently, until the cream has thickened slightly, 2 to 3 minutes. Season the sauce to taste.
  • To serve, spoon the creamy vegetables over the chicken. Garnish with thyme leaves.

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