1 TBSP extra virgin olive oil
4 Cups chopped fennel
1/2 tsp salt
1/4 tsp pepper
1 TBSP chopped shallots
2 boxes organic chicken broth
12 oz. chicken legs (or breasts, depending on preference)
10 oz. spinach (fresh or if frozen, thawed)
2 tsp lemon zest
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 shallots; cook 5 minutes, until shallots are 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.