Categories: Soup

Ingredients

• 4 cups chicken stock
• 1 bulb fennel, chopped, fronds reserved
• 1/2 lb. red potatoes, chopped
• 1 egg
• 2 tbsp. fresh lemon juice
• 1 1/2 cups diced Roasted Garlic-Lemon Chicken, thawed (see recipe)

Directions

1. In saucepan, simmer stock, chopped fennel and potatoes until potatoes are tender, about 10 minutes. In bowl, whisk egg and lemon juice; slowly whisk in 1 cup hot stock, then whisk mixture back into soup. Add chicken and cook until thickened, about 2 minutes; season. Top with fennel fronds.

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