Soupe au Poulet à la Française
Includes DAIRY-FREE option
Marinated Fennel
  • 2tbsp extra-virgin olive oil
  • 2tbsp white-wine vinegar
  • 1/8 tsp salt
  • 1/2 cup finely diced fennel, plus a handful of minced fennel fronds
  • 1tbsp fresh tarragon, chopped
  • 1tsp extra-virgin olive oil
  • 3cups diced fennel bulbs and lower stems
  • 1 leekdiced
  • 2 celery stalksdiced
  • 1 garlic cloveminced
  • 1/8tsp salt
  • 1/8 tsp ground black pepper
  • 1/2cup dry vermouth or dry white wine
  • 10cups low-sodium chicken broth, dairy free if desired, or bone broth
  • 2 boneless, skinless chicken breastschopped into bite-sized pieces
  • 1/4cup fresh tarragon leavesroughly chopped
  • 2 cups fresh spinachroughly chopped
  • 4oz angel hair pasta
  1. 1. For marinated fennel, in small pot, combine oil, white wine vinegar, and salt over medium heat. Bring to a simmer, stirring to dissolve salt. Place diced fennel, chopped tarragon, and fennel fronds in heatproof jar or container and pour vinegar mixture over top. Let cool at room temperature. Refrigerate until needed.
  2. For soup, in large pot, heat olive oil over medium heat. When hot, add diced fennel, leek, celery, garlic, salt, and pepper. Cook for 10 minutes, or until softened and starting to brown.
  3. Deglaze pot with vermouth or wine and cook for 30 seconds. Add broth, chicken breasts, and tarragon leaves. Bring to a boil, then reduce heat to medium. Simmer, partially covered, for 20 minutes. Add spinach and pasta and simmer for 3 minutes, or until softened. Taste and add additional salt and pepper, if desired.
  4. To serve, divide soup among 6 bowls and top with marinated fennel.
Recipe Notes

Per serving: 259 calories; 19 g protein; 10 g total fat (2 g sat. fat); 25 g total carbohydrates (2 g sugars, 3 g fiber); 309 mg sodium