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Ingredients

• 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
• Juice of 1 lemon

Description

Atkins Induction Phase I Recipe Http://www.atkins.com/Recipes/ShowRecipe77/Chicken-Soup-with-Fennel-and-Spinach.aspx

Group Recipes