COMFORT ESSENTIALS: LEMONY CHICKEN FENNEL SOUP

Comfort Essentials: Lemony Chicken Fennel Soup image

Provided by Andy Anderson !

Time 30m

Number Of Ingredients 15

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PLAN/PURCHASE
2 lb chicken, shredded, more on this later
1 Tbsp grapeseed oil, or other non-flavored oil
1 Tbsp sweet butter, unsalted
1 large fennel bulb, fonds removed, and chopped
1 large carrot, chopped
1 stalk(s) celery chopped
1/2 large yellow onion, chopped
3 clove garlic, thinly sliced
1 large lemon, more on this later
3 - 4 sprig(s) fresh dill, chopped
4 c chicken stock, not broth
1/2 tsp salt, kosher variety, or to taste
1/4 tsp red-pepper flakes, or to taste
1/4 tsp white pepper, freshly ground, or to taste

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.