Chicken, Fennel and Mushroom Soup

Description
Contributed by Healthy Recipes for diabetic Friends Y-Group
 * Makes 2 Servings

Ingredients

 * 2 skinless, boneless chicken breast halves
 * 1 tablespoon olive oil
 * 1 teaspoon butter
 * 1 teaspoon lemon pepper
 * 1 bulb fennel, trimmed and thinly sliced
 * ¼ cup cream sherry
 * 1½ cups sliced cremini mushrooms
 * ¼ cup diced red bell pepper
 * 3 tablespoons finely minced fresh parsley
 * 1 cup buttermilk
 * ½ cup half-and-half cream
 * 1½ cups water
 * 2 teaspoons chicken soup base

Directions

 * 1) Heat oil and butter in a saucepan over medium-high heat.
 * 2) Brown chicken on both sides then reduce heat to medium.
 * 3) Add lemon pepper, fennel and cream sherry.
 * 4) Simmer until chicken is cooked through but not dry.
 * 5) When chicken is cooked, remove it from the pan and set aside to cool.
 * 6) While chicken is cooling, add mushrooms, red pepper, parsley, buttermilk, half and half, water and chicken soup base; stir.
 * 7) Tear chicken into bite sized pieces and return them to the soup.
 * 8) Heat until warmed through but do not boil, mushrooms and peppers should still be firm.

Nutritional information

 * Calories 221 | Fat 9.5 g | Carbs 13.4 g | Sodium 769 Mg | Fiber 2.9g