Name: Chicken, Sausage, and Fennel Soup
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Ingredients: 3 tablespoons olive oil, divided; 2 tablespoons salted butter; 0.25 teaspoon salt; 1 bulb fennel, chopped; 1 medium sweet onion, chopped; 1 teaspoon fennel seed, crushed; 0.5 pound skinless, boneless chicken breasts, cubed into bite-sized pieces; 0.5 pound Italian sausage, casings removed; 0.5 cup uncooked brown rice; 1.5 cups chicken stock; 1 (16 ounce) package frozen shelled edamame; salt and ground black pepper to taste

Chicken, Sausage, and Fennel Soup

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My husband loved a chicken and fennel soup he had at a nice Italian restaurant, so I developed this recipe over a couple years of trial and error. Now it's nothing like the original, but it's definitely one of our favorites. Friends and family rave about it. This is a great dish for company. I like to have this about halfway done when my guests arrive. We always end up in the kitchen anyway, and it's so easy, you can enjoy a glass of wine while you work. Serve in a bowl with a crusty roll and a dry white wine.

Recipe by Jhpotterynut

Published on December 2, 2012

Prep Time:

20 mins

Cook Time:

1 hrs 50 mins

Total Time:

2 hrs 10 mins

Servings:

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

3 tablespoons olive oil, divided
2 tablespoons salted butter
¼ teaspoon salt
1 bulb fennel, chopped
1 medium sweet onion, chopped
1 teaspoon fennel seed, crushed
½ pound skinless, boneless chicken breasts, cubed into bite-sized pieces
½ pound Italian sausage, casings removed
½ cup uncooked brown rice
1 ½ cups chicken stock
1 (16 ounce) package frozen shelled edamame
salt and ground black pepper to taste

Directions

Heat 2 tablespoons olive oil and butter in a pot over low heat. Add fennel, onion, and 1/4 teaspoon salt to the hot pot; saute for 20 to 30 minutes. Add fennel seed and saute, 15 minutes more, until vegetables are very soft and the flavors have developed; be careful not to brown them.
Increase the heat to medium. Add chicken and sausage; cook and stir until browned, about 10 minutes. Drain off fat. Add remaining tablespoon oil and brown rice; cook and stir, about 5 minutes. Add chicken stock and bring to a boil.
Cook, covered, about 45 minutes. Add frozen shelled edamame and cook, covered, another 10 minutes. Taste and adjust salt and pepper. Remove from the heat and serve, or remove the lid and evaporate some of the liquid if you want it to be thicker.

Cook's Note:

Trader Joe's(R) brand of frozen soy beans (shelled edamame) is perfect.

Nutrition Facts (per serving)

309	Calories
18g	Fat
20g	Carbs
18g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 309
% Daily Value *
Total Fat 18g	23%
Saturated Fat 5g	25%
Cholesterol 35mg	12%
Sodium 494mg	21%
Total Carbohydrate 20g	7%
Dietary Fiber 4g	13%
Total Sugars 2g
Protein 18g
Vitamin C 5mg	23%
Calcium 34mg	3%
Iron 1mg	6%
Potassium 288mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.