Fennel Chicken and Sausage Soup [Updated!]
This Fennel Chicken and Sausage Soup is relatively simple, but also elegant. Fennel is a bit of an odd ingredient for chicken soup, but works beautifully!
Servings: 8 People
Calories: 704kcal
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
Once cooled to almost room temperature, the soup can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 704kcal | Carbohydrates: 33g | Protein: 37g | Fat: 47g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 178mg | Sodium: 703mg | Potassium: 1211mg | Fiber: 4g | Sugar: 9g | Vitamin A: 973IU | Vitamin C: 17mg | Calcium: 96mg | Iron: 3mg