Lemony Chicken Soup With Fennel and Dill - Alison Roman

Name: Lemony Chicken Soup With Fennel and Dill - Alison Roman
Ingredients: 2 to 3 pounds bone-in, skin-on chicken legs, thighs, drumsticks or a mix; Kosher salt; black pepper; 6 tablespoons olive oil; 1 large fennel bulb (preferably with the top on); 4 garlic cloves , thinly sliced; 1 large yellow onion , coarsely chopped; 1 pound small potatoes , sliced about 1/4-inch thick; 1 lemon , coarsely chopped (discard the seeds), plus 1 additional lemon for zesting and juicing; 4 dried chiles de árbol or 1/2 teaspoon red-pepper flakes (optional); 6 cups chicken or vegetable broth; 1 tablespoon fennel seed; 1 cup dill , coarsely chopped; 2 scallions , thinly sliced; Sour cream , full-fat Greek yogurt or feta (optional); Sumac (optional)

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Lighter than traditional stew, this lemony chicken number relies on potatoes to thicken it, rather than flour or another starch. If you can, buy fennel with the stem and fronds intact so you can take...

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Ingredients

2 to 3 pounds bone-in, skin-on chicken legs, thighs, drumsticks or a mix
Kosher salt
black pepper
6 tablespoons olive oil
1 large fennel bulb (preferably with the top on)
4 garlic cloves , thinly sliced
1 large yellow onion , coarsely chopped
1 pound small potatoes , sliced about 1/4-inch thick
1 lemon , coarsely chopped (discard the seeds), plus 1 additional lemon for zesting and juicing
4 dried chiles de árbol or 1/2 teaspoon red-pepper flakes (optional)
6 cups chicken or vegetable broth
1 tablespoon fennel seed
1 cup dill , coarsely chopped
2 scallions , thinly sliced
Sour cream , full-fat Greek yogurt or feta (optional)
Sumac (optional)