Roast chicken soup with spring greens and fennel

Roast chicken soup with spring greens and fennel
Posted: 26/04/2026Updated: 27/04/2026

Roasted chicken, fennel and spring greens simmered in chicken stock and finished with fresh parsley and tarragon, lemon juice and crème fraîche.

Serve with crusty white bread.

Active prep: 15 minutesActive cooking: 25 minutesPassive cooking: 60 minutes
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Nutrition and dietary facts

Per serving:Calories: 510kcal (23%), Protein: 53g (88%), Fat: 15.1g (19%), Saturated fat: 4.4g (29%), Carbohydrates: 17.3g (6%), Sugars: 4g (16%), Fibre: 4g (13%)

NOTE: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.

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