Chicken Soup With Fennel And Mushrooms
From otterpond 13 years ago
- 45 minutes to make
- Serves 15 cups
I'm using turkey stock as a base for this chicken soup because I just made up a big pot of it but its roast chicken that I have left over. So you use the poultry broth of your choice and it will be fine. I promise.
Ingredients
- 8 cups Homemade turkey stock shopping list
- 4 cups water shopping list
- 2 tbsp margarine shopping list
- 2 cups mushrooms shopping list
- 1 cup red onion shopping list
- 1 cup fennel, Bulb shopping list
- 2 cups roast chicken shopping list
- 1 tsp salt shopping list
- 1 tbsp tarragon, Dried shopping list
- 1 tsp pepper, White shopping list
- 1 tbsp rice vinegar shopping list
- 1 tsp Splenda shopping list
How to make it
- Set stock and water to simmering.
- Uniformly, thinnly slice the vegetables then saute in the margarine. Add these to the broth.
- Cube the chicken add to the stock along with the vegetables.
- Simmer for about 20 minutes and serve it up
- Nutrition Info: http://www.livestrong.com/recipes/chicken-soup-fennel-mushrooms/#ixzz1MMlLRsLA
People Who Like This Dish 5
- albys1 Broomall, Pennsylvania
- notyourmomma South St. Petersburg, FL
- otterpond Windermere, FL
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