Lemony Chicken Soup With Fennel And Dill Recipes
COMFORT ESSENTIALS: LEMONY CHICKEN FENNEL SOUP
This is a simple soup to prepare, and if you are using leftover chicken (like I am), the dish can be on the table in about 30 minutes. Come to think of it, this recipe would probably be good with leftover turkey. The introduction of the fennel with the dill, give it a savory taste that goes down good on a cold Winter's eve....
Provided by Andy Anderson !
Categories Chicken Soups
Time 30m
Number Of Ingredients 15
Steps:
- 1. PREP/PREPARE
- 2. For this recipe I am using leftover chicken from a recipe I made the other day. It is a combination of dark and white meat. If you do not have any leftover chicken, then you need to cook up a few pieces. How about one or two medium boneless, skinless breasts, and a thigh or two... does not matter what you choose, just wind up with about 2 pounds of shredded chicken.
- 3. Gather your ingredients (mise en place).
- 4. Zest the lemon, then remove the white pith, and chop up the pulp. Discard the seeds and pith... Save the chopped lemon pulp and zest.
- 5. Add the grapeseed oil and butter to a soup pot over medium heat, then add the fennel, carrot, celery, onion, and garlic. Stir until the veggies begin to soften, about 3 - 5 minutes.
- 6. Add the lemon zest, and pulp, then stir for an additional 3 - 5 minutes.
- 7. Add the dill and stir for an additional 3 - 5 minutes.
- 8. Add the chicken stock, and the chicken, then allow the soup to simmer for an additional 3 - 5 minutes.
- 9. While the soup is simmering, season it with salt, pepper, and red-pepper flakes.
- 10. PLATE/PRESENT
- 11. Serve while nice and warm with a dollop of sour cream; possibly some crackers and/or crusty bread. Enjoy.
- 12. Keep the faith, and keep cooking.
LEMON CHICKEN SOUP
Steps:
- In a medium pot, over medium-high heat, add condensed chicken and rice soup, chicken broth and lemon juice. Bring to simmer.
- In a small bowl, lightly whisk egg yolks. Slowly stir in 1/4 cup of the hot broth into the egg yolks to prevent curdling. Gradually pour the egg yolk mixture into the soup, stirring constantly. Stir in shredded chicken and heat through. Ladle into bowls and garnish with a pinch of fresh parsley.
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