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A bowl of fennel chicken and sausage soup. Chunks of potato and green fennel fronds are prominently displayed.
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5 from 1 vote

Fennel Chicken and Sausage Soup

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!
Prep Time20 mins
Cook Time4 hrs
Chilling time8 hrs
Total Time12 hrs 20 mins
Course: Main Course, Soup
Cuisine: American
Servings: 8 People
Calories: 938kcal
Author: Marie Porter


Chicken Broth:

  • 1 chicken cut up (~5 lbs)
  • 2 onions
  • 5 stalks celery
  • 1 fennel bulb
  • 2 parsnips peeled and cut in half lengthwise
  • 2 teaspoon salt
  • 2 teaspoon pepper


  • 1 ½ lbs fresh sweet Italian sausage cut into 1″ lengths
  • 2 tablespoon vegetable
  • 1 onion peeled and chopped
  • 1 fennel bulb Chop the fennel fronds, reserve
  • 8 cups of chicken broth above
  • 1 cup dry white wine
  • 2 parsnips peeled and grated
  • 2-3 lbs red potatoes chopped
  • 2 apples peeled and chopped
  • 3 cloves garlic pressed or minced
  • Reserved chicken from broth
  • Salt and pepper
  • 2 tablespoon corn starch
  • 2 cups heavy cream



  • The night before making the soup, prepare your chicken broth.
  • In a large pot cover all broth ingredients with a good amount of water – maybe 12 cups worth. Bring to a boil, turn heat down a bit, and simmer for a few hours, until stock is golden and richly flavoured.
  • Strain all ingredients out of the broth. Discard veggies, allow chicken to cool enough to handle. When cool, pick off all of the meat, chop into bite sized pieces and chill. Discard the bones.
  • Chill broth overnight.
  • The next day, remove fat from the surface of the broth.


  • In a large, heavy pot, brown sausage in vegetable oil. Add onion and fennel root, continue cooking until onions are translucent.
  • Add a little chicken broth, scrape down (deglaze) the bottom of the pan until any brown bits are nicely incorporated into the stock. Add rest of measured broth, wine, parsnips, potatoes, apples, garlic, and chopped chicken. Simmer until potatoes are tender, then season with salt and pepper to taste.
  • Whisk corn starch into heavy cream until smooth. Add to the soup – along with the fennel fronds, stirring until well incorporated.
  • Bring back up to a simmer, simmer for another 5 minutes. Check your seasonings, adjusting if necessary.
  • Serve hot!


Calories: 938kcal | Carbohydrates: 52g | Protein: 36g | Fat: 64g | Saturated Fat: 28g | Cholesterol: 218mg | Sodium: 1359mg | Potassium: 1644mg | Fiber: 10g | Sugar: 12g | Vitamin A: 1318IU | Vitamin C: 39mg | Calcium: 152mg | Iron: 4mg