Our Meringue Collection creates the perfect mood when you feel like staying in for a warm bowl of soup. 🥰 Recipe for Greek Lemon Chicken Soup 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 litres chicken stock 1 rotisserie chicken 2 x tins of chickpeas Tarragon to garnish Fennel fronds to garnish 1 lemon, juiced 225g Greek yoghurt METHOD In a large Signature Round Casserole set over medium heat, heat olive oil. Add the onion and fennel and cook until translucent, about 5 to 8 minutes. Add garlic and stir until fragrant, about 1 minute. Add the preserved lemon and stir until evenly incorporated. Add all of the chicken stock and bring to a boil, then immediately lower to a simmer. Remove meat from half of the rotisserie chicken and tear into bite-sized pieces (reserve remaining chicken for later use). Add the chicken and chickpeas to simmering liquid and cook until evenly heated, about 5 to 10 minutes. Season to taste. Before serving, garnish with one sprig tarragon and one fennel frond. Top with a dash of lemon juice and a dollop of Greek yoghurt.