Directions: ??Sauté the olive oil, garlic, and onion over medium heat in a large nonstick stockpot or Dutch oven. Add the celery and fennel and sauté briefly.Add the tomatoes and sauté briefly.Add the broth, chicken, potatoes, and seasonings. Cook over medium heat, at a simmer, until the chicken is done and the potatoes are tender, about 20-25 minutes.Serve hot, garnished with chopped flat-leaf parsley. Nutrition Information:Serves 8. Each serving contains 94 calories, 1 g fat, 0 g saturated fat, 0 g trans fat, 19 mg cholesterol, 325 mg sodium, 11 g carbohydrate, 1 g dietary fiber, 1 g sugar, and 9 g protein.Each serving has 5% DV vitamin A, 15% DV vitamin C, 2% DV calcium, and 5% DV iron. Chef’s Tips:You can grind the fennel seeds in a coffee grinder or spice grinder.For a deeper flavor, toast the seeds slightly in a dry skillet before grinding.
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.
It?s Fennel Time!
Directions: ??Sauté the olive oil, garlic, and onion over medium heat in a large nonstick stockpot or Dutch oven. Add the celery and fennel and sauté briefly.Add the tomatoes and sauté briefly.Add the broth, chicken, potatoes, and seasonings. Cook over medium heat, at a simmer, until the chicken is done and the potatoes are tender, about 20-25 minutes.Serve hot, garnished with chopped flat-leaf parsley. Nutrition Information:Serves 8. Each serving contains 94 calories, 1 g fat, 0 g saturated fat, 0 g trans fat, 19 mg cholesterol, 325 mg sodium, 11 g carbohydrate, 1 g dietary fiber, 1 g sugar, and 9 g protein.Each serving has 5% DV vitamin A, 15% DV vitamin C, 2% DV calcium, and 5% DV iron. Chef’s Tips:You can grind the fennel seeds in a coffee grinder or spice grinder.For a deeper flavor, toast the seeds slightly in a dry skillet before grinding.
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.
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