GUT-SOOTHING FENNEL BONE BROTH

GUT-SOOTHING FENNEL BONE BROTH

Gut-Soothing Fennel Bone Broth is a light and calming recipe designed to ease digestion and deliver gentle nourishment. The broth is built on a base of chicken bone broth, which is a soothing soup layered with fennel bulb for its mild, aromatic flavour and natural digestive benefits. The celery and ginger add freshness and a subtle zing, while apple cider vinegar provides a bright finish that balances the broth and supports gut health. A touch of lemon juice lifts the flavour profile, giving the broth a clean and rejuvenating quality. This broth is made with simple preparation and a short cooking time. Gut-Soothing Fennel Bone Broth is ideal for days when your body needs something restorative and light. Whether used as a gentle cleansing meal, a hydrating lunch or a comforting option during recovery, this broth delivers warmth, flavour and function in one nourishing bowl.

RECIPE CATEGORY

Lunch

SERVING SIZE

1

CUISINE

Mediterranean

PREPARATION/TECHNIQUES

Simmer

OCCASION/HOLIDAY

Spring

SPECIAL CONSIDERATION/DIETARY CONCERNS

Low Fat

DISH TYPE

Soup / Stew

INGREDIENTS

There are the following ingredients for Gut-Soothing Fennel Bone Broth:

• 240 millilitres | 8 fluid ounces | 1 cup chicken bone broth
• 25 grams | 0.88 ounces | ¼ cup thinly sliced fennel
• 15 millilitres | 0.51 fluid ounces | 1 tablespoon olive oil
• 15 millilitres | 0.51 fluid ounces | 1 tablespoon apple cider vinegar
• 1 gram | 0.04 ounces | pinch of anise seeds

FULL NUTRITIONAL INFORMATION

• Calories: 182 kilocalories
• Fat: 8.5 grams
• Saturated Fat: 2.3 grams
• Carbohydrate: 4.8 grams
• Fibre: 1.5 grams
• Sugar: 1.4 grams
• Protein: 21.4 grams
• Cholesterol: 70 milligrams
• Sodium: 710 milligrams
• Calcium: 38 milligrams
• Potassium: 325 milligrams
• Iron: 1.4 milligrams

PREPARATION

These steps are followed for the preparation of Gut-Soothing Fennel Bone Broth:

• Prepare Ingredients: Wash the fennel bulb and celery thoroughly under cold running water. Slice both thinly for quicker cooking and a more delicate texture. Grate the ginger finely and set aside. Squeeze the lemon juice fresh, keeping it separate until the end. Rinse the chicken wing well and then pat it dry.
• Build The Broth Base: Place the chicken wing in a medium saucepan with 500 millilitres (2 cups) of water. Set over medium heat and bring just to a boil. As bubbles rise, skim off any foam or impurities with a spoon. This keeps the broth light and clean in flavour.
• Simmer Gently: Reduce the heat to low and let the broth simmer uncovered for 15 to 20 minutes. This process draws collagen and minerals from the chicken, creating a nutrient-rich liquid.
• Add Vegetables: Stir in sliced fennel and celery. Continue simmering for 5 to 6 minutes until the fennel is tender but not mushy, releasing its mild and liquorice-like flavour into the broth.
• Incorporate Ginger: Add grated ginger and simmer for 2 minutes. The warmth of ginger complements the fennel and supports digestion.
• Remove And Shred Chicken: Lift the chicken wing out of the pot. Allow to cool briefly, then remove the skin and bone. Shred the cooked meat with a fork and return it to the broth for added protein.
• Finish With Lemon: Remove the pan from the heat. Stir in freshly squeezed lemon juice to brighten the flavour and preserve its vitamin C content.
• Taste And Adjust: Add sea salt to taste and check the balance of flavours. For extra freshness, stir in chopped fennel fronds.
• Serve Immediately: Ladle into a warm bowl and enjoy as a calming and gut-friendly meal.

PREPARATION TIME

5 minutes

COOKING TIME

28 minutes

TIPS

• Slice Fennel Thinly: Even slices ensure tender texture in just a few minutes of simmering.
• Gentle Simmer: Keep the heat low once the broth starts simmering to avoid cloudiness.
• Add Vinegar Or Lemon Off-Heat: This preserves their bright flavour and digestive benefits.
• Boost Garnish: Use fennel fronds, parsley or dill for freshness.
• Layer Flavours: A pinch of anise seeds or turmeric can create subtle variations while supporting digestion.

VARIATIONS

• Vegan Alternative: Replace chicken with vegetable broth and add chickpeas or tofu for protein.
• Protein Boost: Stir in shredded chicken breast or extra beans for satiety.
• Herbal Twist: Add thyme, rosemary or tarragon for a more aromatic broth.
• Spiced Version: Include turmeric and black pepper for anti-inflammatory support.
• Grain Addition: Cooked quinoa, millet or rice can turn the broth into a light meal.

PREPPING AND STORAGE

• Refrigerator Storage: Cool completely and store in a sealed container for up to 3 days.
• Freezer Storage: Freeze without lemon juice for the best flavour and add juice after reheating. Lasts up to 2 months.
• Reheating Tips: Warm slowly on the stove over low heat. Do not boil once the lemon has been added.