Greek Chicken Soup with Lemon

INGREDIENTS

2 tbsp olive oil

1 onion, diced

½ fennel bulb, thinly sliced

7 garlic cloves, thinly sliced

1 salted lemon, finely chopped

2L of chicken broth

½ rotisserie chicken

2 cans of chickpeas

Tarragon for garnish

Fennel blossoms for garnish

1 lemon, juiced

150g Greek yoghurt for serving

METHOD

Place a Le Creuset Signature Round Casserole with olive oil over medium heat.

Add the onion and fennel and sauté for about 5-8 minutes until translucent. Then, fry the garlic for about 1 minute while stirring. Add the preserved lemon and stir. Next, add the chicken broth and bring to a boil and then simmer over a low heat.

Remove the chicken from the bone and use two forks to break the chicken into small, bite-sized pieces. Add the chicken and chickpeas to the broth and cook for 5-10 minutes. Season to taste.

Garnish with a sprig of tarragon and fennel blossoms before serving. Garnish each serving with a squeeze of lemon juice and a teaspoon of Greek yogurt.