Chicken, fennel, and rice soup recipe
Chicken, Fennel, and Rice Soup recipe
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- 3/4 cup chopped fresh fennel
- 1/2 cup diced onions
- 1/4 cup diced celery
- 1/2 cup sliced leeks
- 1 clove minced garlic
- 1/2 diced red pepper
- 1/2 cup diced green pepper
- 1/2 cup dry white wine
- 2 Tablespoons Sambucca
- 8 cups chicken stock
- 1 bay leaf
- 1/2 teaspoon oregano
- 2 teaspoon dry basil (2 Tablespoons if fresh)
- pinch cayenne pepper
- 1 teaspoon ground fennel seed
- 1 cup chicken, diced and cooked
- 1/2 cup cooked rice
- 1 Tablespoon cornstarch dissolved in 2 Tablespoons cold water
This is a soup that just won’t let you stop with one bowl. A rich, clear broth with great chicken flavor, a hint of anise from the fennel, and rice for body. It has become a favorite of the Inn’s guests since it was created. Serve it accompanied with a Zesty Mustard Salad and several loaves of a crusty French bread. Fresh Brie, fruit, and the last of the bread should be a fine ending to the meal (except for the Chocoholics in the party).
Saute fresh fennel, onion, celery, and leeks in two Tablespoons olive oil for five minutes. Add garlic, red pepper, green pepper, wine, and Sambucca. Simmer for 2 minutes, then add chicken stock, oregano, basil, cayenne pepper, and ground fennel seed.
Bring to a boil, reduce heat and simmer for ten minutes. Stir in chicken, rice, and salt to taste. Thicken slightly with cornstarch dissolved in water. Check for seasonings, heat thoroughly, and serve.
Reference: Chicken, fennel, and rice soup recipe
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