Under One Hour Homemade Toasted Fennel Chicken Soup

Homemade Toasted Fennel Chicken Soup – by using a store-bought rotisserie chicken this delicious and comforting favorite, with cold-busting and detoxifying ingredients, is ready in under an hour!

I woke up this morning with a scratchy throat. My body tends to freak out a little just when summer begins turning to fall and the stifling heat and humidity is replaced with crisp evening air.

If not evidenced by my pumpkin obsession, I love all things fall but I hate feeling under the weather. A few simple remedies can really help to slow down and lessen the severity of common cold symptoms. I up my water intake, avoid phlegm-producing dairy, take steamy showers, rest more and, just like mom says, make a big pot of homemade chicken soup! I add a few ingredients, like fennel seed, lemon, and garlic, to my soup that make it really comforting and extra cold fighting!

To reduce prep and cooking time, I use every part of a store-bought rotisserie chicken to make a delicious broth and add chunks of delicious chicken to the soup.

Ingredients |

  • 2 tablespoons of fennel seeds
  • 1 2-3 lb. rotisserie chicken, I always use a traditional plain chicken, not BBQ or other varieties with added sugars or flavorings
  • 12 cups of water
  • 1 small lemon, halved
  • 1 bay leaf
  • 6 whole cloves of garlic, peeled
  • 1 small onion, peeled and halved
  • 1 teaspoon of garlic powder
  • 2 teaspoons of onion powder
  • 1 tablespoon of sea salt, plus more as needed
  • A few pinches or twists of black pepper
  • 1 cup of chopped carrots (I love using baby carrots for this)
  • 2 cups of celery stalks, chopped
  • 1/2 cup of sweet corn kernels

Instructions |

Remove chicken from package, saving drippings on the bottom of the container, remove and discard skin. Using clean hands, remove all white and dark meat from the chicken, being careful to remove small thin bones.

In a large pot, toast fennel seeds over low-medium heat for 4-5 minutes to release intense flavor, mixing every minute of so to toast evenly. Add 12 cups of water and chicken drippings, larger chicken bones (from legs and chest cavity/carcass), squeeze lemon juice and add lemon halves, bay leaf, whole garlic cloves, garlic powder, onion, pepper, and sea salt.

Cover and allow to come to a boil, then turn down and allow to simmer, still covered, for 30 minutes.

Uncover and very carefully, use either a fine colander scoop or pour through a sieve into another large, heat-proof container to separate broth from bones, seeds, lemon, bay leaf, onion, garlic cloves. Return broth to pot, and very carefully pick out onion and garlic using a fork or tongs. Give them a rinse to remove any fennel seeds and very carefully chop them (they’ll be really hot to handle!) and return to the pot with the broth. Discard the other removed ingredients.

Add carrots, celery, corn and chicken to the pot, cover and turn up heat to bring back to a rolling boil. Once boiling, lower heat to simmer for another 20 minutes or so before checking taste and adding a bit more salt if necessary. Serve hot.

Nutrition Info | Makes about 10 servings, 1 1/2 cups each

144 calories, 6g fat, 6g carbs, 2g fiber, 16g protein

3 Weight Watchers PointsPlus per serving


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