Chicken Soup with Fennel and Spinach

== Description ==
 
Subtly flavored with licorice and fennel, this aromatic soup offers an elegant start to any holiday meal. Reserve the fennel fronds and thinly slice some of the shoots for a festive garnish.
== Ingredients ==
* 1 tablespoon olive oil
* 2 fennel bulbs, coarsely chopped (4 cups), fronds and shoots reserved for garnish
* ½ teaspoon salt
* ¼ teaspoon freshly ground pepper
* 1 small shallot, chopped
* 4 (14½ ounce) cans reduced-sodium chicken broth
* 2 chicken legs (thigh and drumstick), skin removed
* 1 (10-ounce) bag of fresh spinach
* 2 teaspoons freshly grated lemon zest
== Directions ==
# 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 and lemon zest.
# Spoon into serving bowls, and garnish with reserved fennel fronds and shoots, if desired.
Category:Atkins Soups
Category:Chicken soup Recipes
Category:Chicken stock and broth Recipes
Category:Fennel Recipes
Category:Spinach Recipes
Category:Shallot Recipes
Category:Lemon peel Recipes