Quick Greek Lemon Chicken Soup

SERVES 6-8

A delicious addition to comfort foods, this alternative quick recipe for Greek soup is a mainstay for all year round. 

1. In a large Dutch oven set over medium heat, heat olive oil. Add onion and fennel and cook until translucent, about 5 to 8 minutes. Add garlic and stir until fragrant, about 1 minute. Add preserved lemon and stir until evenly incorporated. Add 2 quarts chicken stock and bring to a boil, then immediately lower to a simmer.
2. Remove meat from half of the rotisserie chicken and tear into bite-sized pieces (reserve remaining chicken for a later use). Add chicken and garbanzo beans to simmering liquid and cook until evenly heated, about 5 to 10 minutes. Season to taste.
3. Before serving, garnish with one sprig tarragon and one fennel frond. Top with a dash of lemon juice and a dollop of Greek yogurt (if desired).

INGREDIENTS

• 2 tablespoons olive oil
• 1 white onion, diced
• 1/2 bulb fennel, thinly sliced (reserve fennel fronds)
• 7 garlic cloves, thinly sliced
• 1 preserved lemon, finely chopped
• 2 1/2 quarts chicken stock
• 1 rotisserie cooked chicken
• 2 (15 1/2-ounce) cans garbanzo beans
• Tarragon to garnish
• Fennel fronds to garnish
• 1 lemon, juiced
• 8 ounces Greek yogurt (optional)