Monday, November 12, 2012

Fennel and *Chicken* Soup

I managed to come up with a good soup recipe last night.  It really hit the spot, and while happily we're healthy in our house, this would be a perfect 'under the weather' soup.  Super fast, healthy and satisfying!

Fennel and *Chicken* Soup 
• One huge carrot or several small (about a cup), cut into coins/moons
• 2 ribs celery sliced into moons
• ~2+ C chopped fennel.  Use stalks 1st, then however much of bulb, cut into coins/moons.  

     Use as much fern part as you want. 
• 2 small shallots diced
• 2 TB olive oil
• Black pepper to taste
• 1 bay leaf
• Dash of garlic powder
• 2 C wagon wheel pasta
• Chicken or turkey (I used pre-cooked light meat turkey) About 2 cups or 1 package
• 3 cans low sodium chicken broth plus 1 3/4 cups water

2TB olive oil in the bottom of a dutch oven or heavy pot. 

Saute carrot, celery, fennel and shallot in oil until they begin to soften.

Add chicken stock and bay leaf and let simmer (covered) 5 minutes.  Add pasta with additional water and semi cover.  Allow to simmer until pasta is cooked through, stirring occasionally.

Add meat at the end and let simmer together for a minute or two.

Served with crusty bread.  Any and all substitutions encouraged ;) 

Serves about 5?

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