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Slow Cooked Chicken, Fennel and Rice Soup
26th December 2020
Ingredients (Serves 6)
1 tblsp extra virgin olive oil, plus extra to drizzle
1 kg chicken thighs (bone or boneless)
3 garlic cloves, crushed, plus 1 small garlic clove, finely chopped
1 onion, thinly sliced
1 fennel, thinly sliced, fronds reserved
1 cinnamon stick
1 cup Arborio rice
4 thyme sprigs
2.5 litres chicken stock
finely grated zest and juice of 1/2 lemon
1/2 cup pecans, roasted, finely chopped
Method
- Heat oil in large pan over high heat. Add chicken and cook, turning halfway, for 6 minutes or until golden. Transfer to a plate. Reduce heat to medium-high and add crushed garlic, onion and fennel. Cook for 15 minutes or until starting to caramelise
- Return chicken and any resting juices to fennel mixture with cinnamon, rice, thyme and stock. Bring to a simmer, reduce heat to low and cook for 2 hours or until rice has broken down. Discard cinnamon and any visible thyme stalks
- If bones on chicken, transfer chicken to a chopping board and carefully shred meat from bones, discarding bones and skin. Return meat to soup (add extra hot stock or water. 1/4 cup at a time, if you like, to reach desired consistency) and stir through lemon juice
- Combine extra garlic, reserved fennel fronds, lemon zest and pecans in a bowl
- Divide soup among serving bowls. Scatter with pecan mixture and drizzle with extra oil to serve
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