This luxurious soup skips the time-consuming broth-making step and uses poached chicken breasts in quality stock instead. That way the clean flavours of fennel and leeks caramelized and deglazed in vermouth shine through—with a swirl of silky spinach added at the end to contribute a nutritional punch. Don’t skip the marinated fennel with white wine vinegar garnish. It’s a crunchy, sweet-and-sour topping that can be made up to a week in advance and gets better after at least a day of marinating. It will last for up to a month in the fridge and is also great in salads, tacos, du Puy lentils, or as a snack with crackers.
You can also make this recipe with a whole chicken and follow the method in alive’s Traditional Chicken Noodle Soup.
Per serving:
For marinated fennel, in small pot, combine oil, white wine vinegar, and salt over medium heat. Bring to a simmer, stir to dissolve salt, and pour over diced fennel, chopped tarragon, and fennel fronds in heat-proof jar or container. Let cool at room temperature. Refrigerate until needed.
For soup, in large pot, heat olive oil over medium heat. When hot, add diced fennel, leek, celery, garlic, salt, and pepper. Cook for 10 minutes, or until softened and starting to brown.
Deglaze pot with vermouth or wine and cook for
30 seconds. Add broth, chicken breasts, and tarragon leaves. Bring to a boil, then reduce heat to medium. Simmer, partially covered, for 20 minutes. Add spinach and pasta and simmer for 3 minutes, or until softened. Taste and add salt and pepper, if desired.
To serve, divide soup among 6 bowls and top with tarragon-marinated fennel.