This is a great way to enjoy a high protein and low carbohydrate meal. My friends at work can verify this as a very yummy soup! They all came at my lunch with their soup spoons poised and none went away without smacking their lips. Enjoy! This is a delicate flavor that can be served with a light and fruity white wine, and for those bread lovers, a crusty, sweet peasant loaf.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil and butter in a saucepan over medium-high heat. Brown chicken on both sides then reduce heat to medium. Add lemon pepper, fennel and cream sherry. Simmer until chicken is cooked through but not dry. When chicken is cooked, remove it from the pan and set aside to cool.

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  • While chicken is cooling, add mushrooms, red pepper, parsley, buttermilk, half and half, water and chicken soup base; stir. Tear chicken into bite sized pieces and return them to the soup. Heat until warmed through but do not boil, mushrooms and peppers should still be firm.

Nutrition Facts

221.4 calories; 19.5 g protein; 13.4 g carbohydrates; 51.2 mg cholesterol; 763.5 mg sodium. Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/15/2007
What is cream sherry and where could I find it (i.e., what section of grocery store)? Can anybody help me out? Thanks Read More
(45)

Most helpful critical review

Rating: 2 stars
01/26/2011
Greatly disappointed. After reading the reviews here I thought I'd found the master vehicle for my fresh organic fennel. Instead I was underwhelmed by this thin earthy-tasting soup. The flavors blend strangely. The tang of buttermilk is interesting but I'm not impressed with this dish in the least. It reminds me of a poor attempt at the famous Thai soup Thom Kha. Read More
(5)
42 Ratings
  • 5 star values: 26
  • 4 star values: 6
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
01/15/2007
What is cream sherry and where could I find it (i.e., what section of grocery store)? Can anybody help me out? Thanks Read More
(45)
Rating: 5 stars
01/15/2007
What is cream sherry and where could I find it (i.e., what section of grocery store)? Can anybody help me out? Thanks Read More
(45)
Rating: 5 stars
01/06/2004
Easy and tasty recipe!! The soup has great and is even better the second day. The fennel is not overpowering.I used light half and half and it turned out well. Read More
(30)
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Rating: 5 stars
02/25/2006
I wish I could give this more than 5 stars. This was absolutely delicious. I haven't had a meal this good in a while. I had to make a couple of adjustments from this recipe due to not being able to find the exact ingredients. It's still extremely close! Because bulb fennel doesn't seem to be in season I used about 3 celery stalks & 2 tsps of crushed fennel seed. They also didn't have crimini mushrooms so I used baby portabella mushrooms instead. I also used 1/2 cup cream sherry instead of 1/4 and a bit more red bell pepper than the recipe calls for. Oh and no butter. Just olive oil.:) I can't wait for lunch tomorrow. (leftovers) Read More
(28)
Rating: 5 stars
01/08/2007
Amazingly quick soup. My husband adored the buttermilk taste. I added sauted celery and onion to increase the vegetation of the soup. Read More
(19)
Rating: 5 stars
01/18/2006
I found this to be fast and tasty. Be advised that it is very hardy and filling. I served it with fresh vegies and a dip. We were stuffed without eating too many vegies. Read More
(8)
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Rating: 5 stars
01/18/2007
I made this recipe exactly as stated and it is awesome! The only change I made was adding a little grated parmesan cheese on top before serving. Thank you! This one's for company. Read More
(6)
Rating: 3 stars
11/30/2010
This is a good start but I wasn't completely happy with it. I made it while trying to get rid of some extra fennel. The directions on what to do with the chicken are a little confusing. Your best bet is to sautee the chicken in a saucepan with butter onion garlic and a bit of sherry mix the other ingredients in a separate stock pot and build the soup from there. Also instead of soup base and water why not just use chicken stock so you can skip the water and avoid additives like msg? The broth was a bit bland at first so I added black pepper and red pepper flakes. Also instead of buttermilk AND half & half (which seems unnecessarily complicated) it might just be quicker to use heavy cream. Or just half & half. I also saw this question: Cream Sherry is a type of sweet sherry blend that is available in the booze aisle. Read More
(5)
Rating: 2 stars
01/26/2011
Greatly disappointed. After reading the reviews here I thought I'd found the master vehicle for my fresh organic fennel. Instead I was underwhelmed by this thin earthy-tasting soup. The flavors blend strangely. The tang of buttermilk is interesting but I'm not impressed with this dish in the least. It reminds me of a poor attempt at the famous Thai soup Thom Kha. Read More
(5)
Rating: 3 stars
01/17/2007
I was a bit disappointed with this recipe and I followed it to the 'T' which is unusual for me. Maybe I didn't simmer the fennel long enough as it was pretty crunchy. The flavor was nice enough however not like I thought it would be after reading the reviews. I would like it to be a bit thicker too - hubby asked if it was supposed to be this watery. Will try it again with a few adjustments for our tastes and review it again. Thks for sharing. Read More
(4)