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:

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