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The Colonial House Inn
Chicken, Fennel, and Rice Soup
This is a soup that just won't let you stop with one bowl. A rich, clear broth with great chicken flavor, a hint of anise from the fennel, and rice for body. It has become a favorite of the Inn's guests since it was created. Serve it accompanied with a Zesty Mustard Salad and several loaves of a crusty French bread. Fresh Brie, fruit, and the last of the bread should be a fine ending to the meal (except for the Chocoholics in the party).
Saute fresh fennel, onion, celery, and leeks in two Tablespoons olive oil for five minutes. Add garlic, red pepper, green pepper, wine, and Sambucca. Simmer for 2 minutes, then add chicken stock, oregano, basil, cayenne pepper, and ground fennel seed.
Bring to a boil, reduce heat and simmer for ten minutes. Stir in chicken, rice, and salt to taste. Thicken slightly with cornstarch dissolved in water. Check for seasonings, heat thoroughly, and serve.
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