Description
Slow-simmered bone-in chicken creates a deeply savory broth, while fennel, leeks, and a touch of lemon add brightness. Perfect for a comforting meal with crusty bread.
Ingredients
Scale
- 2.5 lbs bone-in, skin-on chicken thighs/legs (approximately 4 legs)
- 12 cups water
- 1 bay leaf
- 4 sprigs fresh thyme
- 1 large fennel bulb, trimmed and thinly sliced (reserve fronds for garnish)
- 2 medium leeks, white and light green parts, thinly sliced
- 2 medium Russet potatoes, diced
- ½ tsp ground fennel seed
- 1 ½ tsp salt (adjust to taste)
- ½ tsp freshly ground black pepper
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil for drizzling
- Crusty bread, for serving
Instructions
- In a large Dutch oven or heavy-bottomed pot, place chicken legs. Add 12 cups of water, bay leaf, thyme, salt, and black pepper. Bring to a gentle simmer over medium-low heat, skimming off any foam that rises. Let it cook for 45 minutes, uncovered.
- At the 30-minute mark, add the sliced fennel, leeks, potatoes, and ground fennel seed directly to the pot. Stir gently and let cook for the remaining 15 minutes with the chicken.
- Once the chicken is fully cooked, remove it with tongs and set it on a cutting board. Shred the meat, discarding the bones and skin. Return the shredded chicken to the soup. Stir in the lemon juice and taste for seasoning, adjusting salt as needed.
- Ladle into bowls and garnish with chopped fennel fronds and a drizzle of olive oil. Serve with crusty bread.