Recipe by Marge Perry and David Bonom
- 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
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.