chicken, fennel and mushroom soup

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves
• 1 tablespoon olive oil
• 1 teaspoon butter
• 1 teaspoon lemon pepper
• 1 bulb fennel, trimmed and thinly sliced
• 1/4 cup cream
• 1 1/2 cups sliced crimini mushrooms
• 1/4 cup diced red bell pepper
• 3 tablespoons finely minced fresh parsley
• 1 cup buttermilk
• 1/2 cup half-and-half cream
• 1 1/2 cups water
• 2 teaspoons chicken soup base

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat oil and butter in a saucepan over medium-high heat. brown chicken on both sides then reduce heat to medium. add lemon pepper, fennel and cream . simmer until chicken is cooked through but not dry. when chicken is cooked, remove it from the pan and set aside to cool.
• while chicken is cooling, add mushrooms, red pepper, parsley, buttermilk, half and half, water and chicken soup base; stir. tear chicken into bite sized pieces and return them to the soup. heat until warmed through but do not boil, mushrooms and peppers should still be firm.