Chicken + Fennel Soup

Chicken + Fennel Soup

A fragrant bright soup infused with the subtle sweetness of fennel, the aromatic garlic, and a medley of Middle Eastern-inspired spices like cumin, sumac, and za'atar. It's a symphony of flavors that will leave you craving more.

Whether you're seeking a cozy meal for a chilly evening or a nourishing dish to soothe the soul, my Chicken + Fennel Soup has got you covered.

Dairy-Free | Gluten-Free

Ingredients:

• 2 white onions, small dice 

• 1 head celery, sliced 

• 2 fennel bulbs, thinly sliced

• 4 garlic cloves, minced

• 1 1/2 teaspoon cumin 

• 1 teaspoon Sumac

• 1 teaspoon tablespoons Za'atar 

• 1 teaspoon oregano 

• 4 quarts chicken stock 

• 2LB chicken breast, sliced in 1/2, or already cooked and shredded 

• 4 lemon squeeze

• 1 bunch dill, chopped

Procedure:

1. In a large pot, heat oil over medium-high heat. Add onion and sauté 3-5 minutes, stirring, add fennel, celery and garlic, lower heat to medium and cook 3-4 more minutes until fragrant. Stir in spices, mixing to make sure everything is coated. 

2.  Add broth then cover, bring to a boil. Once boiling add chicken strips in. Bring back to a boil then lower to a gentle simmer on medium-low for 15-20 minutes. Take chicken out and set aside. Let the soup simmer for another 10 minutes. Once cool enough to handle, shred the chicken.

3. Add the chicken back in, squeeze in one lemon at a time, taste as you go (you don't want the lemon taste to be too upfront), adjust seasoning to taste with salt.   Garnish with a pinch of sumac and dill.