Chicken, Orange and Fennel Soup by Christina Forsberg

A twist on an old Norwegian Favourite, often referred to as 'French Chicken Soup'. The orange certainly made this cold evening feel even more festive.

Serves: 2 hungry people

Time: 20 mins prep 25 mins cooking


* indicates optional ingredients

  • 1 tbsp ghee

  • 2 cloves garlic, minced

  • 4-5 chicken thighs and/or legs, skinned with the bone in

  • 1 tin organic whole plum tomatoes

  • 1/2 orange, zest and juice

  • 100g new potatoes, halved

  • 2 pouches organic chicken Bone Broth

  • 1 leek, sliced into rings

  • 1 onion, diced

  • 1/2 bulb fennel, finely sliced

  • 1/2 tsp turmeric

  • Handful fresh basil


  1. Soften the garlic, leek and onion in the ghee in a frying pan.

  2. Add the chicken pieces to a large saucepan and top with the onions and garlic.

  3. Fill the saucepan with tomatoes, orange zest and juice and the two pouches of chicken broth and put on a high heat until just boiling.

  4. Reduce the heat and allow to lightly simmer for around 10 minutes.

  5. Add the potatoes and cook for another 5 minutes.

  6. Add the turmeric and fennel for the remaining 10 minutes.

  7. Once ready to serve chop and top with fresh basil.

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