Scale

1 large fennel bulb, ends and stalk cut off, thinly sliced (reserve any fronds for garnish)

1 onion, peeled and thinly sliced

2 carrots, scrubbed, ends removed, 1/2 inch slices (don’t bother peeling)

2 celery ribs, sliced

3 Tablespoons extra-virgin olive oil

3 cloves garlic, minced or 3/4 teaspoon garlic powder

1 teaspoon dried thyme

2 lemons, one juiced, and peels from half lemon (use extra sliced lemon for garnish)

4 Tablespoons white wine

4 cups chicken broth, divided

2 cups shredded cooked chicken

Baby greens, two large handfuls

1 cup rice, cooked and warm

1/2 –1 tsp salt, start with one half and reserve the rest as you taste

1/8 tsp pepper

Cook Mode Prevent your screen from going dark

Heat the soup pot over medium heat and add extra-virgin olive oil. Add fennel, onion, carrots, and celery to the pan. Saute for 10-to-15 minutes until the vegetables are soft.
Add garlic, thyme, lemon juice and peels, white wine, and one cup of broth. Bring a strong simmer and cook for 20 minutes until reduced and thickened.
Add broth and chicken to the pot. Bring to a boil and lower to a simmer. Add salt and pepper. Simmer on a very low heat for at least one hour and up to 3 hours.
About 15 minutes before serving, pick out lemon peels, add baby greens, and simmer until they soften.
Taste before completion and add salt, pepper, or thyme to adjust the seasoning.
Place a scoop of warm rice at the bottom of each bowl, then top with soup. Serve with sliced lemons and fennel fronds.