Name: Chicken, Sausage, and Fennel Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Olive oil, divided - 3 tablespoons; Salted butter - 2 tablespoons; Salt - ¼ teaspoon; Fennel, chopped - 1 bulb; Sweet onion, chopped - 1 medium; Fennel seed, crushed - 1 teaspoon; Skinless, boneless chicken breasts, cubed into bite-sized pieces - ½ pound; Italian sausage, casings removed - ½ pound; Uncooked brown rice - ½ cup; Chicken stock - 1 ½ cups; Frozen shelled edamame - 1 (16 ounce) package; Salt and ground black pepper to taste - 1 (16 ounce) package

Ingredients for - Chicken, Sausage, and Fennel Soup

1. Olive oil, divided 3 tablespoons

2. Salted butter 2 tablespoons

3. Salt ¼ teaspoon

4. Fennel, chopped 1 bulb

5. Sweet onion, chopped 1 medium

6. Fennel seed, crushed 1 teaspoon

7. Skinless, boneless chicken breasts, cubed into bite-sized pieces ½ pound

8. Italian sausage, casings removed ½ pound

9. Uncooked brown rice ½ cup

10. Chicken stock 1 ½ cups

11. Frozen shelled edamame 1 (16 ounce) package

12. Salt and ground black pepper to taste 1 (16 ounce) package

How to cook deliciously - Chicken, Sausage, and Fennel Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.