hCG Recipe | Chicken Sausage & Fennel Soup – SP
hCG Recipe | Chicken Sausage & Fennel Soup – SP
  • 7oz ground chickenskinless
  • 1/2tsp salt
  • 1/2tsp black pepper
  • 1tsp freshly chopped basil
  • 1tsp dijon mustard
  • 1tsp freshly chopped sage
  • 2tsp fennel seedground fine
  • 4cups thinly sliced fennel
  • 2tbsp minced onion
  • 2tsp freshly minced garlic
  • 2tsp Herbes de Provence
  • 1-1.5tsp salt
  • 2tbsp diced tomatoes
  • 1cup chicken brothSP Option: use water instead
  • 3cups water
  1. Heat a large, heavy saucepan over medium-high heat. Add chicken and brown. Once browned, stir in salt, black pepper, basil, Dijon mustard, sage and ground fennel seed. Cook for a couple of minutes. Remove chicken to a plate.
  2. Add fennel and onion to the saucepan. Cook over moderate heat until onions are softened, approx. 4 min. Stir in garlic, Herbes de Provence, and diced tomatoes until fragrant, approx. 1 to 2 min. Add stock and water and bring to a simmer. Simmer over medium-low heat until the fennel is tender, approx. 45 min.
  3. Working in two batches, puree the soup in a food processor or Vitamix. Return soup to saucepan. Add sausage to soup and cook until the mixture is heated through completely.
  4. Serve warm.
Recipe Notes

Alternate Instant Pot Method: Assemble soup ingredients in instant pot and set to manual high pressure for 10 minutes. While it’s cooking, proceed with cooking the chicken sausage stovetop.

The chicken “sausage” recipe is the same as the one used in the Chicken Sausage and Fennel Soup! Simply make a double batch when you cook the sausage and you’ll be able to make both recipes.