FENNEL AND SPINACH CHICKEN SOUP
1 tablespoon extra virgin olive oil
4 cups fennel (chopped)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon shallots (chopped)
58 ounces chicken broth
12 ounces chicken legs
10 ounces spinach
2 teaspoons lemon zest
In a large pot, heat oil over medium heat until it simmers.
Add fennel and cook for 10 minutes (just until it begins to brown) stirring occasionally.
Add salt, pepper, and shallots and cook for 5 minutes (until the shallots are softened and fennel is lightly browned) stirring occasionally.
Add chicken broth and chicken legs and bring to a boil over medium-high heat.Reduce heat to low, cover, and then let simmer until the chicken is cooked through (about 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 the meat and add to the soup.
Stir in spinach and lemon zest.
Spoon into serving bowls and enjoy!
Serving size: 1 Bowl (Total recipe makes 6 servings)