A symphony of flavors awaits in this comforting creamy chicken soup. The anise notes of fennel mingle with earthy mushrooms, creating a rich and satisfying culinary experience. A touch of sweet vermouth elevates the dish, making it a sophisticated yet approachable meal.

Follow The Directions

01

Step

In a Dutch oven, heat avocado oil and butter over medium-high heat. Add chicken and sear until golden brown, about 3 minutes per side. Reduce heat to medium. Pour sweet vermouth into the pan and deglaze, scraping up any browned bits from the bottom with a wooden spoon.

02

Step

Add fennel and cook, stirring occasionally, for 3 minutes, until softened. Stir in parsley, lemon juice, and 1/2 teaspoon pepper. Simmer until chicken is cooked through and the internal temperature reaches 165°F (74°C), approximately 5 to 10 minutes. Transfer chicken to a plate and let cool slightly.

03

Step

Pour in chicken bone broth, mushrooms, buttermilk, heavy cream, and red pepper flakes. Season with salt and pepper to taste. Bring to a gentle simmer, being careful not to boil.

04

Step

Once the chicken is cool enough to handle, shred it into bite-sized pieces and return it to the pot. Heat through for 2 to 3 minutes. Serve immediately.

For a deeper mushroom flavor, try using a mix of wild mushrooms like shiitake or oyster mushrooms.
If you don't have buttermilk on hand, you can substitute it with regular milk mixed with a tablespoon of lemon juice or vinegar.
Pair this soup with a crisp Sauvignon Blanc or a light-bodied Pinot Grigio to complement the flavors.

Adonis Jacobi

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