Recipe By Linda Zaring
Rating
Published Mar 31st
Prep 10m Cook 25m Additional - Ready In 35m
Servings 4 servings Calories 221.4

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.

Recipe Ingredients

  • 2 skinless, boneless chicken breast halves
  • 1 tablespoon olive oil
  • 1 teaspoon butter
  • 1 teaspoon lemon pepper
  • 1 bulb fennel, trimmed and thinly sliced
  • ¼ cup cream sherry
  • 1 ½ cups sliced crimini mushrooms
  • ¼ cup diced red bell pepper
  • 3 tablespoons finely minced fresh parsley
  • 1 cup buttermilk
  • ½ cup half-and-half cream
  • 1 ½ cups water
  • 2 teaspoons chicken soup base

Cooking Directions

  1. 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. 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.

Nutrition Facts

  • Calories 221.4
  • Carbohydrate 13.4 g
  • Cholesterol 51.2 mg
  • Fat 9.5 g
  • Fiber 2.9 g
  • Protein 19.5 g
  • Saturated Fat 3.9 g
  • Sodium 763.5 mg
  • Sugar 3.8 g

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Reviews

  1. 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 - Read more ...
  2. 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 - Read more ...
  3. 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.
  4. I was a bit disappointed with this recipe and I followed it to the 'T' which is unusual for me. Maybe I didn't simmer the fennel long enough as it was pretty crunchy. The flavor was nice enough however not like I thought it would be after reading the reviews. I would like it to - Read more ...
  5. What is cream sherry and where could I find it (i.e., what section of grocery store)? Can anybody help me out? Thanks
  6. Amazingly quick soup. My husband adored the buttermilk taste. I added sauted celery and onion to increase the vegetation of the soup.
  7. 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 - Read more ...
  8. 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.
  9. 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.
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