Tarragon and Fennel Chicken Soup
they say chicken soup is good for the soul
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January is national soup month and they say chicken soup is good for the soul. So. a soup recipe was in order.
This soup is light and aromatic but still comforting and cozy. Don’t skip the dollop of creme fraiche, it was the PERFECT addition.
And you’re probably sick of seeing this recipe being cross referenced but I used my homemade chicken stock recipe for the base of this soup. (However, In the words of Ina Garten: store bought is perfectly fine).
Squiggly Pasta ← In case you’re extra like me and need this shape of pasta in your pasta collection.
*Note: Unlike most of my soup recipes I did cook the pasta separately this time, Since it’s a brothy-er soup I didn’t want the noodles to completely soak up the liquid when packaging the leftovers.
Tarragon and Fennel Chicken Soup
Servings: 6
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ingredients:
4-5 Bone In skin on Chicken Thighs (~1 -1.5 lbs)
1 & 1/2 Cups Dry Small Shaped Pasta
2 Fennel Bulbs Diced + 2-3 stalks sliced like celery
2 Medium Sized Leeks Thinly Sliced
3 Cloves Garlic Minced
2 Medium Sized Shallots Minced
3 Small Carrots Diced
3 Stalks Celery Halved and Sliced on a bias
1 Cup Green Peas (fresh or frozen)
1 tsp Aleppo Pepper Flakes
1/2 tsp Tumeric
1/3 Cup Dry White Wine
8 Cups Chicken Stock/Broth
1 Meyer Lemon
Italian Seasoning (for chicken)
3-4 Sprigs Fresh Tarragon (1-2 whole sprigs and 2 Tbsp Chopped Tarragon)
3 Tbsp Freshly Chopped Chives
2 Bay Leaves
Salt and Pepper
Olive oil
Creme Fraiche for topping!
How I made it:
Pat the chicken thighs dry with a paper towel. Season the chicken with salt, pepper and italian seasoning.
To a heavy bottomed stock pot or dutch oven add olive oil to coat the bottom. On medium high heat cook chicken skin side down. Flipping after 4 minutes. Cook until internal temperature reaches 165ºF and juices run clear. Remove from the pan. Discard bones and skin, shred and set aside. (Total cook time was about 7 minutes per side).
To the same pan on medium low heat add shallots, fennel bulb and carrots. Cook for 2 minutes. Add in celery and fennel stalks. Make a small hole so the base of the pot is exposed. Place meyer lemons halves face side down. Sear for three minutes until a golden crust begins to form. Remove from the pan.
Season the shallots, fennel, carrots and celery with salt, pepper, tumeric and aleppo pepper. Stir
Add garlic and leeks. Cook for 2 minutes until garlic is fragrant.
Squeeze in the juice charred lemon halves and pour in dry white wine.
Simmer and reduce the wine by 50%.
Add shredded chicken back into the pot. Pour in chicken broth. Drop in tarragon sprigs and bay leaves. Cover and Simmer for 15-20 minutes.
Uncover, remove the herbs. Add peas and freshly chopped herbs. Cook for 2 minutes. Season to taste (i.e add additional pepper and salt)
Once peas are thawed, serve the soup over the pasta. Garnish with extra herbs, drizzle of olive oil, freshly cracked black pepper and a dollop of creme fraiche (this was the magic touch to elevate this soup!).
Serve and Enjoy.
Happy Cooking and Happy Eating :) -Kristen Faith
