A Cozy, Nourishing Bowl for Cooler Days

This Fennel, Potato, Leek & Chicken Soup is packed with layers of flavor from slow-simmered chicken, delicate fennel, and creamy potatoes. It’s light yet deeply satisfying—perfect for a cozy night in or a make-ahead meal that only gets better with time.

The star of this dish is fennel, which lends a mild anise-like sweetness that balances beautifully with the savory broth and leeks. The addition of lemon juice at the end brightens up the flavors, making each spoonful feel fresh yet hearty.

If you’re looking for a simple, wholesome, and elegant soup, this one is for you.

Why You’ll Love This Recipe

✔️ Deep, Slow-Simmered Flavor – The chicken thighs create a rich, full-bodied broth with minimal effort.

✔️ Comforting Yet Light – A nourishing mix of hearty and fresh ingredients.

✔️ Perfect for Meal Prep – The flavors deepen as it sits, making it even better the next day.

✔️ One-Pot Wonder – Easy cleanup and minimal hands-on cooking.

Pro Tips for the Best Chicken Soup

✔️ Use bone-in chicken – It creates a richer, more flavorful broth.

✔️ Don’t rush the simmering – Letting the chicken cook slowly develops the best flavor.

✔️ Add lemon at the end – It keeps the soup bright and fresh.

✔️ Use fresh herbs – Thyme and fennel fronds add a finishing touch.

Variations & Substitutions

🌿 Make it vegetarian – Swap chicken for canned white beans and use vegetable broth.

🥕 Add more vegetables – Carrots or celery would be great additions.

FAQs

Can I make this ahead of time?
Yes! The soup actually tastes better the next day as the flavors meld together. Store in an airtight container in the fridge for up to 4 days.

Can I freeze it?
Absolutely. Freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop.

What’s the best way to reheat it?
Reheat gently on the stove over low heat, adding a splash of water or broth if needed.

📌 Tried this recipe? Share a photo and tag me on Instagram! I’d love to see your creations.

Fennel, Potato, Leek & Chicken Soup

Author: carmeninthegarden
Cook Time: 60
Total Time: 1 hour
Yield: 4 1x
Category: Soup, Main Course

Print Recipe

Description

Slow-simmered bone-in chicken creates a deeply savory broth, while fennel, leeks, and a touch of lemon add brightness. Perfect for a comforting meal with crusty bread.

Ingredients

Scale

2.5 lbs bone-in, skin-on chicken thighs/legs (approximately 4 legs)
12 cups water
1 bay leaf
4 sprigs fresh thyme
1 large fennel bulb, trimmed and thinly sliced (reserve fronds for garnish)
2 medium leeks, white and light green parts, thinly sliced
2 medium Russet potatoes, diced
½ tsp ground fennel seed
1 ½ tsp salt (adjust to taste)
½ tsp freshly ground black pepper
1 tbsp fresh lemon juice
1 tbsp olive oil for drizzling
Crusty bread, for serving

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Instructions

In a large Dutch oven or heavy-bottomed pot, place chicken legs. Add 12 cups of water, bay leaf, thyme, salt, and black pepper. Bring to a gentle simmer over medium-low heat, skimming off any foam that rises. Let it cook for 45 minutes, uncovered.
At the 30-minute mark, add the sliced fennel, leeks, potatoes, and ground fennel seed directly to the pot. Stir gently and let cook for the remaining 15 minutes with the chicken.
Once the chicken is fully cooked, remove it with tongs and set it on a cutting board. Shred the meat, discarding the bones and skin. Return the shredded chicken to the soup. Stir in the lemon juice and taste for seasoning, adjusting salt as needed.
Ladle into bowls and garnish with chopped fennel fronds and a drizzle of olive oil. Serve with crusty bread.