Making chicken soup without onions or garlic — or tomatoes — can be pretty tricky, I’ve found after some unfortunate experimentation. But this recipe came together rather nicely on a weeknight, and it was really quite good! The fennel actually makes a decent substitute for onions in this type of preparation, adding some bulk and flavor without being too intense. Of course, having super-rich, super-delicious homemade chicken broth really helps the whole thing come together as well.
Here’s what I used:
2 T (or more) coconut oil
3 large fennel bulbs, thinly sliced (make sure to save the fronds for juicing!)
3 large (i.e. bratwurst-sized), or 9 small (i.e. diner-breakfast-sausage-sized), chicken (or turkey) breakfast sausages, ideally from a butcher who can tell you exactly what they put into them
1 ½ quarts homemade chicken stock
2 T chives
Salt and pepper to taste
Chopped fresh parsley, olive oil, and raw egg yolks to garnish
Heat oil in pan, cook fennel until starting to brown and stick to the bottom.
Add sausages and cover with broth, scraping the browned bits off the bottom of the pan.
Add chives, salt, and pepper.
Cook until sausages are nearly cooked through, then remove from pot and slice into bite-sized pieces.
Return sausage to pot, bring to a gentle boil for a couple of minutes to finish cooking, then serve in bowls.
Once cool enough to comfortably stick your finger into the soup without burning, garnish with fresh parsley, plenty of extra virgin olive oil, and raw egg yolks.
Photo Credit: Nick Saltmarsh on Flickr
This post is part of Monday Mania, Mingle Monday, Mangia Monday, Melt-in-Your-Mouth Monday, Hearth-and-Soul Hop, Tasty Tuesday Party, Traditional Tuesdays, Fat Tuesday, Real Food Wednesday, Healthy2Day Wednesday, Simple Lives Thursday, Turning the Table, Pennywise Platter, Full Plate Thursday, and Sunday Night Soup Night.
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