Fennel Rice Soup Recipes

FENNEL & RICE SOUP

Steps:

• In a large pot or dutch oven, heat the grapeseed oil to medium and add the uncooked rice. Stir and saute one minute.
• Add the onion, carrot and celery. Saute until the onion is translucent and carrot begins to soften, about 10 to 12 minutes. (if adding chopped chicken or turkey sausage, do so now before adding the fennel).
• While the veggies are sautéing, slice the fennel bulb, using the green stalk if desired.
• Add the chopped fennel, minced garlic, fennel seeds, rosemary, turmeric, herbs de Provence, and salt. Saute an additional 2 minutes.
• Add the chicken/vegetable broth and bring to a full boil.
• Cover the pot, reduce heat to medium low and simmer for 40 minutes.
• The soup is ready when the veggies are soft but still al dente. If you prefer very soft veggies, cook longer at a higher temperature.

FENNEL SOUP

Steps:

• Melt the butter in a large skillet over medium heat. Add the quartered fennel bulbs; cook and stir until golden brown, about 10 minutes. Pour in the broth, and simmer until fennel is tender, about 15 more minutes. Ladle into soup bowls, and season with salt and pepper.

TASTY CHICKEN & FENNEL SOUP IN A CROCK POT

Steps:

• Lightly spray Crock-Pot with cooking spray.
• In the crock pot add fennel, onion, carrot, parsnips, celery hearts, apple, mushrooms and garlic in slow cooker.
• Stir in 1/2 tsp of salt and pepper and make sure to spread the mixture evenly over the bottom of the pot.
• Cut the chicken thighs into 6 equal pieces. Season the chicken chunks with the remaining salt and pepper.
• Next place the chicken on top of the vegetable mixture.
• Pour in the apple cider and chicken broth and cover.
• Set slow cooker on high and cook for 1 hour.
• Reduce heat to low setting and continue to cook for 2 additional hours.
• Next add the cinnamon stick, orzo and beans, cover and cook on low for 1 1/2 hours, then remove the cinnamon stick.
• Now check to see if orzo and chicken are tender and too your liking, if not, cook the soup for an additional 30 - 45 minutes.
• Place the baby spinach on top of the chicken but do not stir.
• Cover and continue to cook on low for an additional 10 to 15 minutes.
• Now, turn off the heat, add the parmesan cheese and stir the spinach and cheese into the chicken soup, taste and adjust seasoning if needed.
• Garnish with the Asiago cheese and serve with nice heavy white bread and butter.