Chicken, Sausage, and Fennel Soup recipe
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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
Nutrition Info
- 309.2 caloriescarbohydrate: 19.6 gcholesterol: 35 mgfat: 17.8 gfiber: 3.7 gprotein: 17.9 gsaturatedFat: 5 gservingSize: -sodium: 494.3 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Chicken, Sausage, and Fennel Soup
Directions
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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.