Soupe au Poulet à la Française

This luxurious Soupe au Poulet à la Française skips the time-consuming broth-making step and uses poached chicken breasts in quality stock instead. That way the clean flavors of fennel and leeks caramelized and deglazed in vermouth shine through—with a swirl of silky spinach added at the end to contribute a nutritional punch. The marinated fennel garnish will last for up to a month in the fridge and is also great in salads, tacos, and du Puy lentils, or as a snack with crackers.

Soupe au Poulet à la Française

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Includes DAIRY-FREE option

Servings

6

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Ingredients

Marinated Fennel

• 2 tbsp extra-virgin olive oil
• 2 tbsp white-wine vinegar
• 1/8 tsp salt
• 1/2 cup finely diced fennel, plus a handful of minced fennel fronds
• 1 tbsp fresh tarragon, chopped

Soup

• 1 tsp extra-virgin olive oil
• 3 cups diced fennel bulbs and lower stems
• 1 leek diced
• 2 celery stalks diced
• 1 garlic clove minced
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 1/2 cup dry vermouth or dry white wine
• 10 cups low-sodium chicken broth, dairy free if desired, or bone broth
• 2 boneless, skinless chicken breasts chopped into bite-sized pieces
• 1/4 cup fresh tarragon leaves roughly chopped
• 2 cups fresh spinach roughly chopped
• 4 oz angel hair pasta

Ingredients Marinated Fennel 2 tbsp extra-virgin olive oil 2 tbsp white-wine vinegar 1/8 tsp salt 1/2 cup finely diced fennel, plus a handful of minced fennel fronds 1 tbsp fresh tarragon, chopped Soup 1 tsp extra-virgin olive oil 3 cups diced fennel bulbs and lower stems 1 leek diced 2 celery stalks diced 1 garlic clove minced 1/8 tsp salt 1/8 tsp ground black pepper 1/2 cup dry vermouth or dry white wine 10 cups low-sodium chicken broth, dairy free if desired, or bone broth 2 boneless, skinless chicken breasts chopped into bite-sized pieces 1/4 cup fresh tarragon leaves roughly chopped 2 cups fresh spinach roughly chopped 4 oz angel hair pasta

Servings 6 Print Recipe

Instructions

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