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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This is a good start, but I wasn't completely happy with it. I made it while trying to get...