Chicken Soup with Fennel and Mushrooms
| Prep Time: 15 min | Serves: 15 |
| Cooking Time: 30 min | Yield: 15 cups |
I'm using turkey stock as a base for this chicken soup because I just made up a big pot of it but its roast chicken that I have left over. So you use the poultry broth of your choice and it will be fine. I promise.
Ingredients
- 8 cups Homemade Turkey Stock
- 4 cups Water
- 2 tbsp Margarine
- 2 cups Mushrooms
- 1 cup Red Onion
- 1 cup Fennel, Bulb
- 2 cups Roast Chicken
- 1 tsp Salt
- 1 tbsp Tarragon, Dried
- 1 tsp Pepper, White
- 1 tbsp Rice Vinegar
- 1 tsp Granulated Baking Splenda
Directions
Set stock and water to simmering.
Uniformly, thinnly slice the vegetables then saute in the margarine. Add these to the broth.
Cube the chicken add to the stock along with the vegetables.
Simmer for about 20 minutes and serve it up