Chicken Sausage And Fennel Soup Recipes

CHICKEN, SAUSAGE, AND FENNEL SOUP

Chicken, Sausage, and Fennel Soup image

My husband loved a chicken and fennel soup he had at a nice Italian restaurant, so I developed this recipe over a couple years of trial and error. Now it's nothing like the original, but it's definitely one of our favorites. Friends and family rave about it. This is a great dish for company. I like to have this about halfway done when my guests arrive. We always end up in the kitchen anyway, and it's so easy, you can enjoy a glass of wine while you work. Serve in a bowl with a crusty roll and a dry white wine.

Provided by Jhpotterynut

Time 2h10m

Yield 8

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil, divided
2 tablespoons salted butter
¼ teaspoon salt
1 bulb fennel, chopped
1 medium sweet onion, chopped
1 teaspoon fennel seed, crushed
½ pound skinless, boneless chicken breasts, cubed into bite-sized pieces
½ pound Italian sausage, casings removed
½ cup uncooked brown rice
1 ½ cups chicken stock
1 (16 ounce) package frozen shelled edamame
salt and ground black pepper to taste

Steps:

Heat 2 tablespoons olive oil and butter in a pot over low heat. Add fennel, onion, and 1/4 teaspoon salt to the hot pot; saute for 20 to 30 minutes. Add fennel seed and saute, 15 minutes more, until vegetables are very soft and the flavors have developed; be careful not to brown them.
Increase the heat to medium. Add chicken and sausage; cook and stir until browned, about 10 minutes. Drain off fat. Add remaining tablespoon oil and brown rice; cook and stir, about 5 minutes. Add chicken stock and bring to a boil.
Cook, covered, about 45 minutes. Add frozen shelled edamame and cook, covered, another 10 minutes. Taste and adjust salt and pepper. Remove from the heat and serve, or remove the lid and evaporate some of the liquid if you want it to be thicker.

Nutrition Facts : Calories 309.2 calories, Carbohydrate 19.6 g, Cholesterol 35 mg, Fat 17.8 g, Fiber 3.7 g, Protein 17.9 g, SaturatedFat 5 g, Sodium 494.3 mg, Sugar 2.3 g

ITALIAN SAUSAGE AND FENNEL SOUP

Italian Sausage and Fennel Soup image

Many years ago I watched chef and TV personality Mario Batali make an Italian soup that had fennel, garlic and bread as the base. I have dietary restrictions that don't allow me to eat bread, so I made my own version by omitting the bread and adding sausage for protein. It's hearty and irresistible on a cold night. It can feed a crowd or provide plenty of leftovers. If you find yourself missing the bread, serve it on the side to perfectly round out your meal. -Suzanne Clark, Fort Dodge, IA

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 12 servings (3 quarts).

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil, divided
1 package (12 ounces) fully cooked Italian or spicy chicken sausage links, halved and sliced 3/4 inch thick
1 medium fennel bulb, cut into 3/4-inch pieces (2 cups)
3 medium carrots, cut into 1/2-inch slices
1 medium onion, coarsely chopped
3 garlic cloves, thinly sliced
3/4 pound red potatoes (about 3 medium), cut into 3/4-inch cubes
1 can (15 ounces) cannellini beans, rinsed and drained
1 carton (32 ounces) chicken broth
4 cups water
1 can (14-1/2 ounces) diced tomatoes, drained
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat; saute sausage until lightly browned, 2-3 minutes. Remove sausage, reserving drippings in pot., In same pot, heat remaining oil over medium heat; saute fennel, carrots and onion 8 minutes. Add garlic; cook and stir 1 minute. Add potatoes, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes., Stir in tomatoes, salt, pepper and sausage; return to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes.

Nutrition Facts : Calories 140 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 707mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

SAUSAGE AND FENNEL SOUP

Sausage and Fennel Soup image

From a supermarket handout, this is one of my favorite "comfort me" soups. I could eat the pot by myself (and sometimes do) but I'm always willing to share. Hope you'll try it.

Provided by Julie Bs Hive

Categories Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 tablespoon minced garlic
3/4 cup minced shallot
1 1/2 cups sweet Italian sausage (about 3 out of casing, crumbled)
1 1/2 cups leeks, finely chopped
1 fennel bulb, stems removed, finely chopped
1 cup carrot, finely chopped
1 cup tomatoes, seeded, chopped (I use a 15-oz can of chopped tomatoes, juice and all)
2 tablespoons fresh parsley
salt and pepper
6 cups chicken broth

Steps:

Heat olive oil in a medium-sized saucepan; add garlic and shallots. Cook 1 minute. Add sausage, cook until browned, about 3 minutes. Add leeks, fennel, carrots, tomatoes, parsley and sprinkle all with salt and pepper. Cook another 2 minutes. Add chicken broth. Cover and simmer over medium heat for about 10 minutes or until vegetables are tender.
Serve immediately.

CHICKEN SAUSAGE WITH FENNEL AND ONIONS

Chicken Sausage With Fennel and Onions image

Make and share this Chicken Sausage With Fennel and Onions recipe from Food.com.

Provided by dicentra

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup pine nuts
8 -10 chicken sausage
4 tablespoons extra virgin olive oil
1 large fennel bulb, trimmed, cored, then thinly sliced
1 large onion, thinly sliced
salt & freshly ground black pepper
1/3 cup dry white wine
flat leaf parsley, coarsely chopped

Steps:

Toast the nuts in a skillet over medium heat until golden, about 5 minutes. Remove them and reserve.
Pierce the sausages with a fork and arrange in the skillet. Add 1/4 inch water and 2 tablespoons of the EVOO. Place the pan back on the heat and raise the temperature to medium-high.
Allow the water to boil away completely, about 7 minutes. The EVOO left will coat and crisp the casings. Brown the sausages on all sides, 3-5 minutes.
While the sausages work, heat another medium skillet over medium-high heat and add the remaining EVOO, the fennel, and the onions. Season with a little salt and pepper.
Cook the vegetables, stirring and tossing frequently, for 5 minutes, or until just tender.
Add the white vermouth and deglaze the pan. Add the toasted nuts and the parsley and cook for another minute, then turn off the heat.
Slice the sausages thick, on an angle. Pile one quarter of the fennel and onions on each dinner plate and top with sliced sausages.

Nutrition Facts : Calories 591, Fat 43.5, SaturatedFat 10.3, Cholesterol 201.6, Sodium 1773.1, Carbohydrate 23.7, Fiber 2.8, Sugar 5.3, Protein 25.2

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