Fennel & Bay Leaf Soup With Chicken and Garlic

Still a beautiful weekend here, but despite the warmth I want some soup, but nothing too heavy.

Ingredients:

  • 1 Small Onion Diced
  • 2 Small Carrots cut 1/8 Inch
  • 2 Celery Stalks cut 1/8 inch
  • 1 Fennel Root Cut in half, bulb diced, and top chopped including leaves
  • 1 Tbl of Fennel Seeds, crushed and pulverized
  • 6 Bay Leaves
  • 1 Tbl Lovage
  • 1 Cup Chopped Baby Spinach
  • 2 Chicken Bullion Cubes
  • 1 Liter of Water
  • 8 Cloves of garlic chopped
  • 1 Chicken Breast
  • 1/2 Cup Extra Virgin Olive Oil
  • 1 Can of White Beans in Brine

Place your olive oil in a soup pot and heat on medium high. Add your carrots, celery, Crushed fennel seeds, garlic, onion and fennel root and cook until they begin to brown stirring frequently. When the pan begins to dry out add a 1/2 cup of chicken stock and stir scraping the bottom of the pan. Then add your chicken, white beans with the brine, lovage, bay leaves, water and the rest of the bullion cubes. Bring to a boil and then add the spinach,let simmer for 20 minutes. Not much too it, but very good for the soul.

Advertisements
This entry was posted in Baby Spinach, Carrots, Celery, Chicken, Chicken Broth, Chicken Soup, Chicken Stock, Cooking, Cuisine, Dinner, Eating, Extra Virgin Olive Oil, Fennel, Fennel, Food, Garlic, Lovage, Meat, Olive Oil, Onions, Recipes, Soup, Spinach, Stock, Vegetables, White Beans, Yellow Onions. Bookmark the permalink.

7 Responses to Fennel & Bay Leaf Soup With Chicken and Garlic

  1. Excellent blog right here! Also your site so much up fast! What web host are you the use of? Can I am getting your affiliate link in your host? I want my web site loaded up as fast as yours lol

  2. It really doesn’t take that long! And it’s a great way to use up leftover ingredients. You’ll feel thrifty.

  3. Looks awesome! With all those veggies, you should try your own broth too.:)

  4. Charles says:

    Looks great – I love brothy, chunky soups sometimes – they seem so much more filling than blended soups. Always at a loss as well for what to do with fennel so this seems like a great use for it!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s