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Chicken and fennel soup



  1. Peel and dice the fennel, carrot, onion, leek and garlic.
  2. Add a large slug of Extra Virgin Olive oil to a large pan, add the veg and sauté gently until just strating to colour.
  3. Add the stock and chicken meat and pasta to the pan and allow to simmer for about 2-minutes
  4. Add the quinoa, cream chopped parsley and salt and pepper to taste