April 07, 2014

Chicken Fennel Soup

It has been rainy couple of days out here, its the perfect weather for the soup day.  I like all kind of soups but this thin broth soup goes perfect with rice or noodles. The trick is to make your own chicken stock using chicken breast with bone and cook rice or noodle separately so it won't get soggy. Enjoy this light hearty super delicious chicken soup!

Yield :5
Time: 1 hour


Chicken stock

2 chicken breast with bone
2 celery stalk
1 bulb onions
2 teaspoon salt
1 teaspoon black pepper
8 cups water

Shredded or diced cooked chicken breast from the chicken stock.
1 cup thinly sliced carrot
1 cup chopped green onion
1 cup chopped fennel

Cooked rice or cooked noodles


1. Fill the pot with 8 cups of water, add chicken breast with bone, onion bulb, celery stalk, salt and black pepper. Cook it in medium high for 35 minutes. After it is cooked, separate the prepared stock to the another pot.  Add carrot to the stock and cook for 10 minutes. Add the shredded chicken breast, green onion and fennel to the cooked stock, serve it on top of rice or cooked noodles. Enjoy it !!