Chicken, Fennel and Mushroom Soup

== Description ==
Contributed by Healthy Recipes for diabetic Friends Y-Group
* Makes 2 Servings
== Ingredients ==
* 2 skinless, boneless chicken breast halves
* 1 tablespoon olive oil
* 1 teaspoon butter
* 1 teaspoon lemon pepper
* 1 bulb fennel, trimmed and thinly sliced
* ¼ cup cream sherry
* 1½ cups sliced cremini mushrooms
* ¼ cup diced red bell pepper
* 3 tablespoons finely minced fresh parsley
* 1 cup buttermilk
* ½ cup half-and-half cream
* 1½ cups water
* 2 teaspoons chicken soup base
== Directions ==
# Heat oil and butter in a saucepan over medium-high heat.
# Brown chicken on both sides then reduce heat to medium.
# Add lemon pepper, fennel and cream sherry.
# Simmer until chicken is cooked through but not dry.
# When chicken is cooked, remove it from the pan and set aside to cool.
# While chicken is cooling, add mushrooms, red pepper, parsley, buttermilk, half and half, water and chicken soup base; stir.
# Tear chicken into bite sized pieces and return them to the soup.
# Heat until warmed through but do not boil, mushrooms and peppers should still be firm.
== Nutritional information ==
* Calories 221 | Fat 9.5 g | Carbs 13.4 g | Sodium 769 Mg | Fiber 2.9g
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Category:Healthy Recipes for Diabetic Friends
Category:Chicken soup Recipes
Category:Buttermilk Recipes
Category:Chicken breast Recipes
Category:Fennel Recipes
Category:Lemon pepper Recipes
Category:Cremini mushroom Recipes
Category:Sherry Recipes
Category:Red bell pepper Recipes
Category:Milk and cream Recipes