This guest post comes from Natalie and Holly over at The Modern Proper. Their mission is to change the way people think about hospitality, one delicious recipe at a time — and in our series with them, we’re excited to share recipes that will nourish you, your family, and loved ones alike. A hearty take on chicken soup, this one-pot meal comes together quickly and is packed with veggies—making it the ideal meal for cold days, cold (and flu) season, or the average busy weeknight. Simmer, stir, and slurp to your hearts content!
I tend to take for granted that to me, soups are easy. Much to my surprise, I’ve heard from those less confident in the kitchen that they’re too intimidated to make soup 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 do well! Soups are so hard to mess up, I promise. Get ready to part with canned soup when you realize how simple homemade really is. Even better, homemade soup is so easy to hide a million veggies in. Your kids will happily slurp up that savory broth, oblivious 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 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 a big warm hug. Plus, it doesn’t take a full day of simmering or stirring over the stove; it takes the same amount of time as making any other yummy dinner! Serve it alongside some rustic bread and the ones you love.
Chicken Fennel Soup
Ingredients
- 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 or parsley for serving
Instructions
- 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.
- Reduce to a simmer for 20 minutes.
- Finish by adding in zucchini and chicken and seasoning with salt and pepper. (You are always welcome to add more or less seasoning to taste, this is your amazing soup!)
- Cook for another 10 minutes and serve warm.
- Final touches: Top with fresh, pretty herbs like cilantro or parsley for serving.
