Chicken, Orange and Fennel Soup
 
Chicken, Orange and Fennel Soup
 
SLURP RECIPE

Chicken, Orange and Fennel Soup

50mins
easy
Servings: 3

A twist on an old Norwegian favourite, and often referred to as 'French Chicken Soup'. The orange certainly makes a cold evening feel warmer.

Written by Ros Heathcote Founder, Borough Broth

Ingredients

  • 1 tbsp ghee
  • 2 cloves garlic, minced
  • 5 chicken thighs and/or legs, skinned with the bone in
  • 1 tin organic whole plum tomatoes
  • 1/2 orange, zest and juice
  • 100g new potatoes, halved
  • 1 leek, sliced into rings
  • 1 onion, diced
  • 1/2 bulb fennel, finely sliced
  • 1/2 tsp turmeric
  • 1 handful fresh basil
  • 648g (2 pouches) Borough Broth Organic Chicken Bone Broth
Free-Range Organic Chicken Bone Broth
£6.15
£6.15

Instructions

  1. Soften the garlic, leek and onion in the ghee in a frying pan.
  2. Add the chicken pieces to a large saucepan and top with the onions and garlic.
  3. Fill the saucepan with tomatoes, orange zest and juice and the two pouches of chicken broth and put on a high heat until just boiling.
  4. Reduce the heat and allow to lightly simmer for around 10 minutes.
  5. Add the potatoes and cook for another 5 minutes.
  6. Add the turmeric and fennel for the remaining 10 minutes.
  7. Once ready to serve chop and top with fresh basil.