Rotisserie Chicken, Caramelized Fennel & White Bean Soup – Recipe! Image 1
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Rotisserie Chicken, Caramelized Fennel & White Bean Soup – Recipe!

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Chicken soup is warming, comforting and packed with things that are good for you.  During the fall and winter months, is just tastes so darn good, especially if you are feeling under the weather, or need a pick-me-up meal – something that mimics a big hug, or something like that.

Using a rotisserie chicken to prepare the broth, not only cuts down on time, but gives the soup a deeper flavor.  The cooked chicken bones create a rich decadent broth that surpasses any you can find in a box, and the succulent meat shreds with ease, making it a simple preparation.

After the steamy broth has been made with the cooked chicken bones, the rest of the soup is done in no time.  Caramelizing fennel turns a raw veg into a sweet companion with chicken, and incorporates divinely into the soupy bath.  If you think you are not a fennel person, give this a try – it’s definitely different from biting into a raw bulb with a licorice taste.

Ladle the soup in bowls and serve with a piece of rustic bread or crackers for dipping.  This is one comforting meal you will be making again this season.

Rotisserie Chicken, Caramelized Fennel & White Bean Soup – Recipe! Image 2

Ingredients

Broth

1 rotisserie chicken, bones and meat separated

2 stalks celery

1 small white onion

1 teaspoon salt

3 black peppercorns

Soup

1 small white onion

1/2 red chili pepper, sliced

1 bulb fresh fennel, cored and sliced thinly – reserve a few fronds

2 1/2 cups cooked shredded chicken, from above

1 teaspoon salt

14 ounces white beans

olive oil

(Serves 4)

Rotisserie Chicken, Caramelized Fennel & White Bean Soup – Recipe! Image 3

Rotisserie Chicken, Caramelized Fennel & White Bean Soup – Recipe! Image 4

To Prepare:

1. In a large pot, add chicken bones, onion, celery, salt, peppercorns and 6 cups of water.  Place over medium high heat, until boiling then, turn heat down and simmer for 30 minutes.  Strain broth through a mesh strainer and reserve.

2.  In same pot, add 2 teaspoon olive oil, onion, chili and fennel.  Cook for 15 minutes on medium low heat until lightly soft and caramelized.

3.  Pour in reserved broth, most of shredded chicken (reserving some for another use), salt and drained beans.  Stir to combine and cover with lid ajar.  Cook soup over low heat for 15 minutes.

4.  Ladle soup into bowls and top with a few fennel fronds.  Enjoy!

 

 

 

 

 

 

 

 

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