Fennel Chicken and Sausage Soup is relatively simple, but also elegant. Fennel is a bit of an odd ingredient for chicken soup, but works!
Originally published October 16, 2013. Updated on 7/1/2021
This soup is a stark contrast to my Beef Stew which is hearty and rustic, and my Roasted Cauliflower Soup which was quick and simple.
This one was actually inspired by a chicken bratwurst I tried one time, which involved apple and fennel.
I thought it would be fun to build a soup around those flavours, and took it a step further with some sweet Italian sausage.
Fennel Chicken and Sausage Soup
Everything works together so well, producing a flavourful, unique soup... and it's kind of pretty, too!
This recipe originally involved making chicken broth a day before making the actual soup.
It was a bit of extra work, but made the recipe inaccessible for some.
Stock making is a lost art, and really does give you great results for very little cost... but yeah, it does take some time and space!
So, the recipe was recently remade to be MUCH quicker and easier to make - and still very tasty!
Enjoy!
PS: Need a low carb version? Try my Keto Fennel Chicken Soup!
More Soup, Stew, Etc Recipes
Looking for a bowl of some warm comfort food for a cool day? Check these out...
Chicken, Shrimp, & Sausage Jambalaya
Keto Chicken Pot Pie Soup
Convention Chili
Corn Chowder
Creamy Chicken Wild Rice Soup (Gluten-Free)
Creamy Keto Taco Soup
Fennel Chicken & Sausage Soup
French Canadian Pea Soup
Hearty Beef Stew
Hearty Corn & Black Bean Soup
Keto Cheeseburger Soup
Keto Italian Wedding Soup
Keto Pierogi Soup
Roasted Cauliflower Soup
Roasted Chili Verde
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Fennel Chicken and Sausage Soup [Updated!]
Equipment
- Large pot
Ingredients
- 1 lb fresh Sweet Italian Sausage cut into 1″ chunks
- 1 tablespoon Vegetable Oil
- 1 Fennel Bulb Sliced. (Chop the fennel fronds & reserve)
- 1 Small Onion peeled and chopped
- 2 Garlic Cloves Pressed or finely minced
- ¼ cup Dry White Wine
- 2 lbs Red Potatoes chopped
- 1 Apple peeled and chopped
- 4 cups Chicken Stock divided
- 2 tablespoon Corn Starch
- 2 cup Heavy Cream
- 1 ½ lbs Cooked Chicken chopped or shredded
- Salt and pepper
Instructions
- In a large, heavy pot, brown sausage in vegetable oil. Add fennel root, onion, and garlic, continue cooking until onions are translucent
- Add dry white wine, scrape down (deglaze) the bottom of the pan until any brown bits are nicely incorporated into the liquid.
- Add the potatoes, apple, and 3 cups of the chicken stock. Bring to a boil, then turn the heat down to medium low and simmer for 20 minutes.
- Once the 20 minutes are up, whisk the corn starch into the reserved chicken stock until smooth. Add this corn starch slurry to the pot, along with the heavy cream, chicken pieces, and reserved fennel fronds.
- Season LIGHTLY with salt and pepper, to taste.
- Bring soup back up to a simmer, simmer for another 5 minutes.
- Taste again, season with more salt and pepper, if needed. Serve hot!
Notes
Nutrition
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