I just love soup made from chicken drumsticks or wings. Add turkey drumsticks to that list too. The soup gels with a short cooking time which is a bonus because I don’t always want my apartment to smell like broth bubbling on the stove the whole day just to get some extra collagen into my diet.
This soup is inspired by a seafood soup that used to be on the menu at one of my favourite restaurants in New Zealand. It definitely played a role in my growing appreciation for fennel, I wasn't a fan of the aniseed flavour for a long time. Sadly they don’t serve it anymore but I decided to use the flavours instead in an easy but healing chicken soup which is much less intimidating than one with seafood.
Tomato and Fennel Chicken Soup
1 x 28 ounce Canned peeled tomatoes
½ tsp Red Boat fish sauce
Salt and pepper
½ tsp Crushed red pepper flakes
¼ cup tomato paste
Chicken drumsticks, thighs or wings (use wings if you’re like me and love to eat the tender meat from the bones and are serving the soup “home style” full of slurping, this isn't for everyone. Otherwise use drumsticks because you can fish them out and shred the meat and remove the bones to serve.)
Heat ghee to large soup pot or cast iron dutch oven, add chicken and brown.
Small dice onion, celery and carrot, add to large soup pot and sauteed with chicken on medium-low heat, add more ghee if required. Do not allow to burn. Add garlic and keep cooking until translucent.
Add a tsp of salt, red pepper flakes, black pepper, tomato paste and saute. Add canned tomato, fish sauce and enough water to cover everything. Let simmer for an hour or until vegetables are tender chicken is falling off the bone.
Remove chicken, let stand for a few minutes to cool and de-bone if required. Add meat back to soup.
Add thinly sliced fennel and most of the fronds. Cook for 10-15 minutes or until fennel is just tender, do not overcook or it will lose its flavour.
Serve immediately garnished with fennel fronds.