Chicken, Orange and Fennel Soup | Recipes | Borough Broth

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Chicken, Orange and Fennel Soup

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

Serves: 2-3
Cooking time: 45 minutes


  • 1 tbsp ghee

  • 2 cloves garlic, minced

  • 4-5 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

  • 2 pouches (648g) Borough Broth Co Organic Chicken Bone Broth
  • 1 leek, sliced into rings

  • 1 onion, diced

  • 1/2 bulb fennel, finely sliced

  • 1/2 tsp turmeric

  • handful fresh basil


  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.

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