- 1 tsp olive oil
- ?3 cloves minced garlic
- 1/2 cup onion, peeled and diced
- ?1 cup celery, diced
- 1 tsp ground fennel seeds
- ?3 plum tomatoes, cored, seeded, and diced
- ?4 cups low- or reduced-sodium chicken broth
- 2 chicken breasts, diced
- 2 potatoes, peeled and diced
- Pinch garlic powder
- Black pepper to taste
- Chopped flat-leaf parsley (for garnish)
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.
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.
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 in a professional capacity for the past 10 years. In addition to her work as an editor, Ronco has also served as a ghostwriter and writing tutor. A voracious reader, Ronco loves watching language evolve and change. When she’s not delving into her latest project, Ronco can be found teaching acting classes, performing in community theater, or sailing with her husband.