« Fennel-lemon broth fortifies chicken-noodle soup

Chicken-fennel soup doubles down on flavor and on fighting sniffles

Tribune News Service

Chicken and vegetables are first roasted, then used to make a broth. The elements come together at the end for a deeply flavored soup; styling by Joan Moravek. (Abel Uribe/Chicago Tribune/TNS)

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    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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