This guest post is from our favorite ladies, Natalie and Holly, over at The Modern Proper. Their mission is to reinvent proper for the modern homemaker, one delicious meal at a time. Check out more of their delicious recipes here.
Guys, fall is here! Are you as excited as I am? In all honesty, I’m not one of those craft store shopping, flavored latte drinking, themed legging wearing moms (not that there’s ANYTHING wrong with that), but even I can get behind fall. I have my own way of embracing the season and it 100% involves food. I may not always make it to the local farm to get pumpkins on my doorstep before the first snow falls, but you better believe my kitchen is full of feel-good, warm and hearty meals the second the kids are back in school.
There’s just something about a big bowl of good stuff that screams love. When September comes and our weather slowly begins to transition into the next season, the kids begin to get set in their new routines, and greater efforts are made to all gather at the table together at the end of the day to pause and reconnect, there’s nothing more perfect than a big pot of soup to serve to the ones you hold dear.
I tend to take for granted that to me, soups are easy. Much to my surprise, I’ve heard from some people who aren’t quite as confident in the kitchen that they’re too intimidated to make their own soups from scratch. Do you fit into that category? If so, allow me to pull back the curtain and let you in on a little secret: A great soup is the absolute easiest thing to make for your family and requires close to zero skill to perfect! Soups are so hard to mess up guys! Even better, they’re so easy to hide a million veggies in. Your kids will be happily slurping up that savory broth, all the while oblivious to the fact that they’re eating the equivalent of a giant salad. Amazing.
With some good chicken or veggie broth, some herbs and aromatics, and just about anything else lying around in your fridge, you can make one heck of a great soup, but allow me to introduce you to one of my personal favorites. This fennel, chicken, and white bean soup with carrots and corn is so simple and delicious. One pot and very little prep results in a meal that feels like it’s hugging you back. Alongside some rustic bread and the ones you love, this soup is the perfect way to welcome the new season.
Chicken Fennel Soup
2 tbsp olive oil
1 small yellow onion, diced
2 small carrots, diced
1 large garlic clove, minced
1 tbsp fennel
1 tsp cumin
1 cup corn (frozen or fresh)
2 cans white beans, drained and rinsed
4 cups chicken broth
1 large zucchini cut into 1” pieces
1 tsp salt
½ tsp freshly ground pepper
2 cups shredded chicken from rotisserie chicken
Fresh cilantro for serving
In a medium-sized pot or dutch oven, heat 2 tbsp olive oil. Add onions and carrots and cook until onions are translucent. Add garlic and cook for another 2 minutes. Add fennel and cumin and stir until fragrant. Add in corn, beans, and chicken broth bring to a boil and then reduce to a simmer for 20 minutes.
Finish by adding in zucchini and chicken and seasoning with salt and pepper. Cook for another 10 minutes and serve warm. Top with fresh herbs like cilantro or parsley for serving.