Why am I eating soup in the middle of summer, you ask? Because I live in Santa Cruz, where seasons don’t really exist and I have my heater on as I write this. And because bone broth is such a healthy food, I try to eat it year round! I added fennel to a traditional chicken soup to make it a bit more refreshing for summer, plus I needed to use up the fennel from last weeks CSA box! I have to say, it turned out surprisingly good!
1 lb. boneless skinless chicken thighs (can sub chicken breast)
1 white onion, diced
2 carrots, chopped
1 fennel bulb, diced
3 stalks celery, chopped
3 cloves garlic, crushed
4 cups chicken stock (preferably homemade)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dry basil
1 teaspoon dry parsley
fresh parsley for garnish
2-3 tablespoons ghee or grass-fed butter for browning
- Heat 2 tablespoons of ghee over medium heat. Saute onions until translucent. Add fennel and saute until softened. Then add celery, garlic and carrots. Saute for a few minutes until vegetables are fragrant. Move all ingredients into a soup pot.
- Add more ghee to skillet if needed and brown chicken, until all sides are browned and partly cooked through. Move to soup pot.
- To soup pot, add salt, pepper, basil, parsley and stock. Bring to a boil, then simmer for 25 minutes or until chicken is cooked through.
- Top with fresh parsley and serve!