Chicken Soup with Peas and Fennel

Chicken Soup with Peas and Fennel | Photography and Styling by Sanda Vuckovic
Chicken Soup with Peas and Fennel | Photography and Styling by Sanda Vuckovic Chicken Soup with Peas and Fennel | Photography and Styling by Sanda Vuckovic
Chicken Soup with Peas and Fennel | Photography and Styling by Sanda Vuckovic

Somehow this year I didn’t feel Spring, seems like I passed from winter to Summer without nothing in between. I think my body is adapting to this and I am having very poor appetite. When I think about what would I like to eat, nothing is coming to my mind, except very light meals, like soups and salads. I find all of this very strange, since I love to eat, but I just try to listen to my body and eat what I feel like at the moment I feel hungry. This soup is something that came to my mind yesterday and I it was exactly what I needed..

Chicken Soup with Peas and Fennel

1tbs coconut oil
1 chicken leg, preferably organic
1/2 medium onion, peeled and chopped
1/2 medium celery, peeled and sliced
3 ts sea salt
1,5l boiling water
1 fennel, sliced
2 cups peas
1 cup small soup pasta

Gently heat the coconut oil in a saucepan, add onion, celery and salt and cook for 5 minutes over low het, stirring occasionally. Add the chicken and cook for for further 3 minutes. Add the boiling water and let it cook for around 1 hour (in case water reduced significantly, add some more).
Remove the chicken leg with tongs or a slotted spoon, set aside to cool.
Strain the stock and set aside all that’s left in the sieve. Return the clear stock into the pot. Onion and celery can be discarded.
Add the fennel to the broth, bring back to a simmer and cook until it is about half cooked, around 15 minutes. Stir in the peas and pasta and cook until the pasta is just al dente, 10 to 12 minutes.
Meanwhile, when chicken leg gets cool enough to handle, pick off the meat, and shred it into bite-size pieces.
When the pasta is done, add the meat to the broth and simmer until warmed through, about 1 minute.
Serve hot with pecorino and toasted bread.

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