Lemon chicken soup

If the lemon has thick skin then discard the pith. Use the rind (finely grated) and the flesh (chopped).

Ingredients

3 Tbsp	Olive oil
1 serving	Salt and pepper, to taste
1 kg	Chicken drumstick (Main)
1 large	Onion
4 cloves	Garlic, thinly sliced
500 g	Potatoes, peeled and cubed
1	Lemon, thin-skinned, seeded and chopped (Main)
1 Tbsp	Fennel seeds
6 cups	Chicken stock

Directions

1. Heat 2 tablespoons olive oil in a large heavy saucepan. Sauté the seasoned chicken in batches until the skin is golden-brown, about 10 minutes. Transfer to a plate.
2. Add another tablespoon of oil to the pan. Sauté the onion and garlic on medium-low until softened but not brown. Add the potatoes, lemon and fennel seeds. Stir well.
3. Return the chicken to the pan with the stock. Season. Simmer gently for 20 minutes or until the chicken is falling off the bones.
4. Remove the chicken and cool a little. Discard the skin and bones. Shred the chicken and return to the saucepan. Simmer on low for another 10 minutes. Add chopped parsley, if preferred.
5. Great served topped with thinly sliced lemon and yoghurt or sour cream sprinkled with and sumac.

See more of Jan's soup recipes

• Smoky bacon and lentil soup
• Spicy pumpkin soup