Ingredients for - Creamy Chicken Soup with Fennel and Mushrooms
How to cook deliciously - Creamy Chicken Soup with Fennel and Mushrooms
1. Stage
Heat oil and butter in a Dutch oven over medium-high heat. Add chicken and sear until browned, about 3 minutes per side. Reduce heat to medium. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon.
2. Stage
Add fennel; cook and stir for 3 minutes. Add parsley, lemon juice, and 1/2 teaspoon pepper. Simmer, stirring frequently, until 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 read at least 165 degrees F (74 degrees C). Remove chicken to a plate to cool.
3. Stage
Add broth, mushrooms, buttermilk, heavy cream, red pepper flakes, salt, and pepper to the Dutch oven. Bring to a simmer. Keep hot, but do not boil.
4. Stage
When chicken is cooled, tear into pieces and return to the pot. Cook until heated through, 2 to 3 minutes. Serve immediately.
