Creamy Chicken Soup with Fennel and Mushrooms
Description
This hearty and rich chicken soup with fennel and mushrooms is super creamy, thanks to buttermilk and heavy cream.
Ingredients
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1 tablespoon avocado oil
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1 tablespoon butter
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2 (5 ounce) skinless, boneless chicken breast halves
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1/3 cup sweet vermouth
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1 bulb fennel, cored and thinly sliced crosswise
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3 tablespoons chopped fresh parsley
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1 medium lemon, juiced
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1/2 teaspoon ground black pepper
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2 cups chicken bone broth
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1 1/2 cups baby bella mushrooms, sliced
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1 cup buttermilk
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1/3 cup heavy cream
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1 pinch red pepper flakes, or more to taste
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Himalayan salt and ground black pepper to taste
Directions
1
Heat oil and butter in a Dutch oven over medium-high heat. Add chicken and sear until browned, about 3 minutes per side. Reduce heat to medium. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon.
2
Add fennel; cook and stir for 3 minutes. Add parsley, lemon juice, and 1/2 teaspoon pepper. Simmer, stirring frequently, until chicken is no longer pink in the center and the juices run clear, 5 to 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate to cool.
3
Add broth, mushrooms, buttermilk, heavy cream, red pepper flakes, salt, and pepper to the Dutch oven. Bring to a simmer. Keep hot, but do not boil.
4
When chicken is cooled, tear into pieces and return to the pot. Cook until heated through, 2 to 3 minutes. Serve immediately.