Chicken, Fennel and Mushroom Soup Recipe -
Chicken, Fennel and Mushroom Soup Recipe
  • READY IN 35 mins

Chicken, Fennel and Mushroom Soup

Recipe by  

"This is a great way to enjoy a high protein and low carbohydrate meal. My friends at work can verify this as a very yummy soup! They all came at my lunch with their soup spoons poised and none went away without smacking their lips. Enjoy! This is a delicate flavor that can be served with a light and fruity white wine, and for those bread lovers, a crusty, sweet peasant loaf."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  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, 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 15, 2007

What is cream sherry and where could I find it (i.e., what section of grocery store)? Can anybody help me out? Thanks

Most Helpful Critical Review
Jan 26, 2011

Greatly disappointed. After reading the reviews here I thought I'd found the master vehicle for my fresh organic fennel. Instead I was underwhelmed by this thin, earthy-tasting soup. The flavors blend strangely. The tang of buttermilk is interesting but I'm not impressed with this dish in the least. It reminds me of a poor attempt at the famous Thai soup Thom Kha.

Jan 06, 2004

Easy and tasty recipe!! The soup has great and is even better the second day. The fennel is not overpowering.I used light half and half and it turned out well.

Feb 24, 2006

I wish I could give this more than 5 stars. This was absolutely delicious. I haven't had a meal this good in a while. I had to make a couple of adjustments from this recipe due to not being able to find the exact ingredients. It's still extremely close! Because bulb fennel doesn't seem to be in season, I used about 3 celery stalks & 2 tsps of crushed fennel seed. They also didn't have crimini mushrooms so I used baby portabella mushrooms instead. I also used 1/2 cup cream sherry instead of 1/4 and a bit more red bell pepper than the recipe calls for. Oh and no butter. Just olive oil. :) I can't wait for lunch tomorrow. (leftovers)

Jan 07, 2007

Amazingly quick soup. My husband adored the buttermilk taste. I added sauted celery and onion to increase the vegetation of the soup.

Jan 18, 2006

I found this to be fast and tasty. Be advised that it is very hardy and filling. I served it with fresh vegies and a dip. We were stuffed, without eating too many vegies.

Jan 17, 2007

I made this recipe exactly as stated, and it is awesome! The only change I made was adding a little grated parmesan cheese on top before serving. Thank you! This one's for company.

Nov 30, 2010

This is a good start, but I wasn't completely happy with it. I made it while trying to get rid of some extra fennel. The directions on what to do with the chicken are a little confusing. Your best bet is to sautee the chicken in a saucepan with butter, onion, garlic, and a bit of sherry, mix the other ingredients in a separate stock pot and build the soup from there. Also, instead of soup base and water, why not just use chicken stock, so you can skip the water and avoid additives like msg? The broth was a bit bland at first, so I added black pepper and red pepper flakes. Also, instead of buttermilk AND half & half (which seems unnecessarily complicated), it might just be quicker to use heavy cream. Or just half & half. I also saw this question: Cream Sherry is a type of sweet sherry blend that is available in the booze aisle.


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  • Calories
  • 221 kcal
  • 11%
  • Carbohydrates
  • 13.4 g
  • 4%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 19.5 g
  • 39%
  • Sodium
  • 763 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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