This nourishing chicken and fennel soup is a simple, comforting meal packed with protein, vegetables and warming herbs and spices. Made with tender poached chicken, fennel, carrot, sweet potato, bok choy and bone broth, it’s an easy recipe for a wholesome lunch or dinner.
The combination of fennel, fresh herbs and chives gives this chicken soup a light, fresh flavour, while sweet potato adds natural sweetness and makes it more satisfying.
Why you'll love this recipe
High in protein from tender poached chicken
Packed with colourful vegetables
Made with nourishing bone broth
Naturally gluten-free
Easy to prepare in one pot
Great for meal prep and leftovers
A comforting option for cooler days
Contains gut-supportive, fibre-rich vegetables
Fennel & Gut Health
Fennel has a long history of traditional use for supporting healthy digestion and is often used to help ease digestive discomfort such as bloating and gas. It contains fibre and naturally occurring plant compounds, including aromatic oils, that may support normal gastrointestinal function.
While fennel seeds are particularly well known for their traditional digestive use, the fennel bulb is also a nutritious vegetable that can contribute to your overall fibre and plant-food intake.
Adding fennel to meals like this soup is a simple way to incorporate a variety of plant foods into your diet while enjoying its naturally sweet, slightly anise-like flavour.
Ingredients
Serves 4
600 g chicken breast or thigh
1 fennel bulb, thinly sliced
2 carrots, peeled and sliced
1 medium sweet potato, peeled and cut into small cubes
2–3 cups bok choy, roughly chopped
1–1.5 L chicken bone broth
2 garlic cloves, finely chopped
1 tsp ground turmeric
1 tsp dried thyme
½ tsp ground ginger
Salt and black pepper, to taste
2 tbsp fresh chives, finely chopped
Fresh parsley or other fresh herbs, to serve
1 tbsp extra virgin olive oil
Method
1. Sauté the vegetables
Heat the olive oil in a large pot over medium heat. Add the fennel and carrot and cook for 4–5 minutes until they begin to soften.
Add the garlic, turmeric, ginger and thyme and stir for another minute until fragrant.
2. Add the broth and sweet potato
Pour in the chicken bone broth and add the sweet potato. Bring the soup to a gentle simmer.
3. Poach the chicken
Add the chicken to the simmering broth. Cover and gently cook for approximately 15–20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and allow it to cool slightly before shredding it with two forks.
4. Finish the soup
Return the shredded chicken to the pot and add the bok choy. Simmer for another 2–3 minutes, just until the bok choy is tender but still vibrant.
Season with salt and freshly cracked black pepper.
5. Serve
Ladle into bowls and finish with plenty of fresh chives and your choice of fresh herbs.
Recipe Tips
Make it extra nourishing: Add additional vegetables such as celery, spinach or other seasonal vegetables depending on what you have available. If you want to make more serves, poach more chicken or serve with some steamed rice or quinoa.
For meal prep: Allow the soup to cool before dividing into airtight containers. Store in the refrigerator and enjoy within 3–4 days.
For extra flavour: Allow the fennel and carrot to soften and lightly caramelise before adding the broth. This creates a deeper flavour without needing heavy sauces or seasonings.
Use chicken thigh: Chicken thighs will give the soup a richer flavour and softer texture, while chicken breast provides a leaner option.
A nourishing, balanced meal
This chicken and fennel soup is a great example of quality over quantity , combining protein from chicken with a variety of vegetables, herbs, spices and nourishing broth to create a balanced and satisfying meal.
The fennel, carrot, sweet potato and bok choy also provide a variety of plant foods, helping you incorporate different fibres and phytonutrients into your diet.