Chicken, Fennel, And Rice Soup Recipe
Servings: 1
Ingredients
- 3/4 c. minced fresh fennel
- 1/2 c. diced onions
- 1/4 c. diced celery
- 1/2 c. sliced leeks
- 1 x garlic clove chopped
- 1/2 c. diced red pepper
- 1/2 c. diced green pepper
- 1/2 c. dry white wine
- 2 Tbsp. Sambucca
- 8 c. chicken stock
- 1 x bay leaf
- 1/2 tsp oregano
- 2 tsp dry basil - (2 tbspns if fresh)
- 1 pch cayenne pepper
- 1 tsp grnd fennel seed
- 1 c. diced cooked chicken
- 1/2 c. cooked rice Salt to taste
- 1 Tbsp. cornstarch dissolved in
- 2 Tbsp. cool water
Directions
- Saute/fry fresh fennel, onion, celery, and leeks in two Tbsp. extra virgin olive oil for five min. Add in garlic, red pepper, green pepper, wine, and Sambucca. Simmer for 2 min, then add in chicken stock, oregano, basil, cayenne pepper, and grnd fennel seed.
- Bring to a boil, reduce heat and simmer for ten min. Stir in chicken, rice, and salt to taste. Thicken slightly with cornstarch dissolved in water. Check for seasonings, heat thoroughly, and serve.
- Comments: This is a soup which just will not 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).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2625g | |
| Calories 780 | |
| Calories from Fat 247 | 32% |
| Total Fat 27.5g | 34% |
| Saturated Fat 7.78g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 3378mg | 141% |
| Potassium 2653mg | 76% |
| Total Carbs 56.88g | 15% |
| Dietary Fiber 15.5g | 52% |
| Sugars 8.21g | 5% |
| Protein 53.86g | 86% |
