Soup

Chicken Soup with Fennel and Spinach is for Soup.

Chicken Soup with Fennel and Spinach takes 20 minutes to prepare.

Chicken Soup with Fennel and Spinach takes 35 minutes to cook.

Chicken Soup with Fennel and Spinach makes 8 servings.

The ingredients for Chicken Soup with Fennel and Spinach are:

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

Here is how you make Chicken Soup with Fennel and Spinach:

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.Number of Servings: 8Recipe submitted by SparkPeople user CLAIREMBEAR.

The nutritional information for Chicken Soup with Fennel and Spinach is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 94.7

• Total Fat: 3.5 g
• Cholesterol: 33.2 mg
• Sodium: 249.7 mg
• Total Carbs: 5.8 g
• Dietary Fiber: 2.1 g
• Protein: 10.5 g

The dietary needs meet for Chicken Soup with Fennel and Spinach is Low Carb