Chicken, Fennel, And Rice Soup

By á-170456

Ingredients

• 3/4 cup chopped fresh fennel
• 1/2 cup diced onions
• 1/4 cup diced celery
• 1/2 cup sliced leeks
• 1 garlic clove minced
• 1/2 cup diced red pepper
• 1/2 cup diced green pepper
• 1/2 cup dry white wine
• 2 tablespoons Sambucca
• 8 cups chicken stock
• 1 bay leaf
• 1/2 teaspoon oregano
• 2 teaspoon dry basil - (2 tbspns if fresh)
• 1 pinch cayenne pepper
• 1 teaspoon ground fennel seed
• 1 cup diced cooked chicken
• 1/2 cup cooked rice
• Salt to taste
• 1 tablespoon cornstarch dissolved in
• 2 tablespoons cold water

Details

Servings 1

Preparation

Step 1

Saute fresh fennel, onion, celery, and leeks in two tablespoons olive oil for five minutes. Add garlic, red pepper, green pepper, wine, and Sambucca. Simmer for 2 minutes, then add chicken stock, oregano, basil, cayenne pepper, and ground fennel seed.

Bring to a boil, reduce heat and simmer for ten minutes. Stir in chicken, rice, and salt to taste. Thicken slightly with cornstarch dissolved in water. Check for seasonings, heat thoroughly, and serve.

This recipe yields ?? servings.