Chicken with Fennel and Wild Mushrooms

Great for lunch and dinner.

Calories: 502 (126 calories per serving)                                                                     
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4 servings


  • 1 whole chicken
  • 1 large sweet or yellow onion, chopped
  • 4 ounces of wild mushrooms, sliced thick
  • 1 fennel bulb, chopped (remove top and bottom)
  • 5 cloves of garlic, minced
  • 1 quart of low-sodium, low-fat chicken broth 
  • 1 bay leaf
  • 2 tablespoons of chopped thyme
  • 2 tablespoons of kudzu root power
  • 2 lemons, cut in half


  1. Separate all parts of chicken, rinse, pat dry and rub with salt and pepper.
  2. Place 1 lemon on bottom Dutch oven or deep cast iron pot with lid.
  3. Place chicken on top of lemon.
  4. Mix chicken broth, garlic cloves, fennel, onions, mushrooms, bay leaf and 1 tablespoon of thyme.
  5. Heat the mixture on high in a large saucepan until it simmers.
  6. Take mixture off heat and pour mix over chicken.
  7. Cover chicken and mixture and place on medium high heat.
  8. After 20 minutes, add kudzu root power to mixture and squeeze lemon juice of remaining lemon on top of chicken.
  9. Add more water if chicken seems dry.
  10. Cook for remaining 10 minutes or until chicken is fully cooked. Serve on its own or on top of quinoa, brown rice, or millet.


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