Chicken, fennel and tomato soup

Chicken, fennel and tomato soup

By
From
Slow
Serves
4-6
Photographer
Tara Fisher

Fennel is one of those vegetables that people either love or hate, and in the supermarket it seems to gather more dust than any other vegetable. But in Europe it’s eaten a lot, often braised or thinly sliced in salads. I grow it in the garden and it’s packed full of aniseed flavour. I especially love it in soups – the longer you cook it, the milder the flavour becomes.

Ingredients

Quantity Ingredient
2 shallots
2 garlic cloves
250g fennel
4 fresh thyme sprigs
3 tablespoons olive oil
6 boneless and skinless chicken thighs
1.5 litres chicken stock
1 teaspoon fennel seeds
5 tomatoes
3 tablespoons fresh flat-leaf parsley leaves
4 tablespoons extra-virgin olive oil
sea salt
freshly ground black pepper

Method

  1. Roughly chop the shallots and garlic, and cut the fennel into 2cm dice. Pick the leaves from the thyme. Heat a large sauté pan until medium hot, add the olive oil, shallots, garlic, fennel and thyme and cook gently for 3 minutes, stirring occasionally, until softened but not coloured.
  2. Meanwhile, cut the chicken into 2cm chunks. Increase the heat, add the chicken to the pan and fry until golden brown. Add the stock and bring to a gentle simmer. Cover with a lid and cook for 1 hour.
  3. Meanwhile, heat a frying pan until hot, add the fennel seeds and toast for 30 seconds, then remove from the heat. Roughly chop the tomatoes and parsley. When the soup is cooked, add the fennel seeds and tomatoes and season with salt and pepper. Scatter with the parsley, drizzle with olive oil and serve.
Tags:
James Martin
Saturday Kitchen
slow cooking
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