Chicken and Baby Spinach Soup w/Fennel Pollen Recipe

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1 vote | 3843 views

Simplicity at its best. This recipe showcases the amazing and refreshing fragrance and flavor of fennel pollen. Reminiscent of star anise and black licorice, this soup is definitely for the body and soul.

Prep time:
Cook time:
Servings: 6 Servings


Cost per serving $2.35 view details


  1. In a small saucepan, combine 1 cup chicken broth and water. Add bay leaf,onion cut in half, celery and carrot quartered and 1/2 tsp. salt. Bring up to a boil, then reduce to a simmer. Place chicken in poaching liquid. Cook until no longer pink or until internal temperature reaches 155 degrees. Remove from liquid and allow to cool just enough to handle. With two forks, shred chicken and toss with fennel pollen and olive oil. Set aside.
  2. Meanwhile, in a medium saucepan, bring chicken broth up to a boil. Add egg noodles and cook until al dente- about 6 minutes. Reduce heat and stir in spinach remaining salt, pepper, and pepper flakes. Add a pinch of nutmeg. Place reserved chicken into soup.
  3. To serve, divide soup evenly among bowls and drizzle with olive oil.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 456g
Recipe makes 6 servings
Calories 230  
Calories from Fat 37 16%
Total Fat 4.21g 5%
Saturated Fat 1.29g 5%
Trans Fat 0.03g  
Cholesterol 41mg 14%
Sodium 533mg 22%
Potassium 604mg 17%
Total Carbs 33.65g 9%
Dietary Fiber 2.5g 8%
Sugars 1.68g 1%
Protein 16.39g 26%



  • Smokinhotchef
    March 1, 2012
    I purchased fennel pollen online at They have an array of pollens and herb mixes.
    I've cooked/tasted this recipe!

    Leave a review or comment