Lemony Chicken Soup With Fennel and Dill | Recipe Cart | Recipe Cart

Ingredients

• 2 to 3 pounds bone-in, skin-on chicken legs, thighs, drumsticks or a mix
• Kosher salt and 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)