Comfort Essentials Lemony Chicken Fennel Soup Recipes

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.

COMFORT ESSENTIALS: LEMONY CHICKEN & RICE SOUP

Steps:

• PREP/PREPARE
• You will need a medium-sized soup pot, or Dutch oven to make this recipe.
• The Veggies If you do not wish to chop the veggies, simply place into a food processor, fitted with an S-blade, and give them a few 1-second pulses. Easy/Peasy
• The Garlic I tried this recipe two ways... In the first attempt, I allowed the grated garlic to cook with veggies at the beginning of the recipe. In the second attempt, I add the garlic at the end with the lemon juice. I love the how the flavor of the raw garlic mixed with the other ingredients.
• The Lemon Juice Some people like more lemon juice than the recipe calls for, and some people less. I would add it 1-tablespoon at a time and stop when you like what you taste.
• Storage This soup can be placed in the fridge for 2 - 3 days; however, since the rice will continue to absorb liquid, you will probably need to add a bit more stock when reheating.
• Gather your ingredients (mise en place).
• Cook the chicken and shred.
• Add the butter to a large soup pot, over medium heat.
• When the butter has melted add the veggies and the parsley flakes, throw in a pinch of salt, and sweat for about 5 minutes, then add the rice, and the chicken stock.
• Slowly simmer until the veggies are cooked through, and the rice is tender, about 20 minutes. Then add the cooked, shredded chicken and stir to warm through, about 2 additional minutes.
• While the soup is simmering, add a bit more salt, and black pepper, to taste.
• Remove from the heat, add the lemon juice, grated garlic, then stir to combine.
• PLATE/PRESENT
• Serve while nice and warm with some crispy bread, and possibly a side salad. Enjoy.
• Keep the faith, and keep cooking.

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.

CREAMY CHICKEN SOUP WITH FENNEL AND MUSHROOMS

Steps:

• Heat oil and butter in a Dutch oven over medium-high heat. Add chicken and sear until browned, about 3 minutes per side. Reduce heat to medium. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon.
• Add fennel; cook and stir for 3 minutes. Add parsley, lemon juice, and 1/2 teaspoon pepper. Simmer, stirring frequently, until chicken is no longer pink in the center and the juices run clear, 5 to 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate to cool.
• Add broth, mushrooms, buttermilk, heavy cream, red pepper flakes, salt, and pepper to the Dutch oven. Bring to a simmer. Keep hot, but do not boil.
• When chicken is cooled, tear into pieces and return to the pot. Cook until heated through, 2 to 3 minutes. Serve immediately.