Creamy Chicken Soup with Fennel and Mushrooms

1. 1

   Heat the oil and butter in a Dutch oven over medium-high heat. Add the chicken and sear until browned, about 3 minutes per side. Lower the heat to medium. Pour the vermouth into the pan and bring it to a boil, scraping the browned bits from the bottom with a wooden spoon.

2. 2

   Add the fennel; cook and stir for 3 minutes. Add the parsley, lemon juice, and 1/2 teaspoon pepper. Simmer, stirring often, until the chicken is no longer pink in the center and the juices run clear, 5 to 10 more minutes. An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C). Transfer the chicken to a plate to cool.

3. 3

   Add the broth, mushrooms, buttermilk, heavy cream, red pepper flakes, salt, and pepper to the Dutch oven. Bring to a simmer. Keep it hot, but do not let it boil.

4. 4

   When the chicken has cooled, tear it into pieces and return it to the pot. Cook until heated through, 2 to 3 minutes. Serve right away.

• Calories 374.49 kcal Moderate
• Protein 35.87 g Good Source
• Carbs 10.94 g Moderate
• Total Fat 19.95 g High
• Saturated Fat 7.65 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 107.27 mg High
• Sodium 722.12 mg High
• Fiber 1.83 g Low Source
• Sugar 4.18 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 106.76 mg Low Source
• Iron 1.27 mg Low Source
• Potassium 235.53 mg Low Source
• Vitamin A 36.85 mcg_rae Low Source
• Vitamin C 5.02 mg Low Source
• Vitamin D 0.28 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Alcohol 🚫🍷