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CHICKEN SOUP WITH FENNEL AND SPINACH

Servings: 8
Prep time: 0:20:00
Bake/Cook time: 0:35:00

Calories: 112
Fat: 5 grams
Protein: 11 grams
Carbohydrates: 6 grams
Fiber: 2 grams
Net Carbs: 3 grams
1 tablespoon olive oil
2 fennel bulbs, coarsely chopped (4 cups), fronds and
shoots reserved for garnish
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 small shallot, chopped
4 (14-1/2 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
1. 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.
2. 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.
3. 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.
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.

Atkins - Chicken Soup with Fennel and Spinach

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