Atkins Chicken Soup With Fennel And Spinach
From otterpond 13 years agoIngredients
- 1 tablespoon olive oil shopping list
- 2 fennel bulbs, coarsely chopped (4 cups), fronds and shoots reserved for garnish shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon freshly ground pepper shopping list
- 1 small shallot, chopped shopping list
- 4 (14-1/2 ounce) cans reduced-sodium chicken broth shopping list
- 2 chicken legs (thigh and drumstick), skin removed shopping list
- 1 (10-ounce) bag of fresh spinach shopping list
- 2 teaspoons freshly grated lemon zest shopping list
- Juice of 1 lemon shopping list
How to make it
- In a large pot, heat oil over medium heat until it shimmers.
- Add fennel; cook 10 minutes, just until it begins to brown, stirring occasionally.
- Add salt, pepper and shallot; cook 5 minutes, until shallot is softened and fennel is lightly browned, stirring occasionally.
- Add chicken broth and chicken legs; bring to a boil over medium-high heat.
- Reduce heat to low, cover and simmer until chicken is cooked through, 20 minutes.
- Remove from heat, and transfer chicken to a colander.
- Run chicken under cold water just until cool enough to handle.
- Remove chicken meat from bones (discard bones), shred meat and add to soup.
- Stir in spinach, lemon juice and lemon zest. Spoon into serving bowls, and garnish with reserved fennel fronds and shoots, if desired.
- Nutrition Info: http://www.livestrong.com/recipes/atkins-chicken-soup-with-fennel-and-spinach/
People Who Like This Dish 4
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