Chicken Parmy Soup

Serves  4
Preparation   15 mins
Cooking   90 mins
Print recipe


  • 750g Lilydale Free Range Chicken Thigh Fillets
  • ½ cup extra virgin olive oil
  • 1 onion (finely chopped)
  • 2 garlic cloves (crushed)
  • 1 fennel bulb (finely chopped) - reserve fennel fronds (finely chopped)
  • 1 teaspoon fennel seeds
  • 1 bay leaf
  • 400g chopped tomatoes
  • 4 cups chicken stock
  • 2 cups water
  • Thyme (leaves only)
  • 1 tablespoon parmesan rind
  • 2 tablespoons parmesan cheese (finely grated)
  • 1 teaspoons salt
  • 2 slices sourdough bread


  1. Season chicken thighs with salt and heat olive oil in the pan. Fry chicken thighs until golden brown and set aside. Add onions, crushed garlic, fennel bulb to the pan. Reduce to medium-low heat and cook until soft.
  2. Add fennel seeds and bay leaf to the pot. Cook until fragrant. Add the chopped tomatoes, chicken stock and 2 cups of water. Increase to high heat and bring it to a boil.
  3. Add in reserved chicken thighs to the pot along with thyme and the parmesan rind.
  4. Reduce flame to medium heat and stir soup occasionally for 1 hour and 15 mins.
  5. Heat olive oil in frying pan on medium heat. Add in sourdough bread and top with parmesan cheese. Cook until golden and add fennel fronds.


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