Ingredients

The following ingredients have 4 Servings
  • 1/3 cup (80ml) extra virgin olive oil
  • 6 chicken thigh fillets
  • 1 onion, finely chopped
  • 1 fennel bulb, finely chopped, fronds reserved and finely chopped
  • 2 garlic cloves
  • 1 tsp fennel seeds
  • 1 bay leaf
  • 2 x 400g cans chopped tomatoes
  • 1.5L (6 cups) Massel Chicken Style Liquid Stock
  • 2 tbs finely grated parmesan, plus 1 parmesan rind
  • 1/2 bunch marjoram, leaves picked
  • 2 slices sourdough bread, crusts removed, torn
  • 2 balls burrata

Instruction

  • Heat 2 tbs oil in a large saucepan over medium-high heat. Season chicken and cook, turning, for 6-7 minutes until golden.
  • Remove and set aside. Add onion, fennel and garlic. Reduce heat to medium-low. Cook, stirring, for 6 minutes or until soft. Add fennel seeds and bay, and cook, stirring, for 2 minutes or until fragrant.
  • Add the tomato and stock, and increase heat to high. Bring to the boil, then return chicken to pan with parmesan rind and half the marjoram.
  • Reduce heat to medium and cook, stirring occasionally, for 1 hour 15 minutes or until thickened
  • Heat remaining 2 tbs oil in a frypan over medium heat. Add sourdough and cook, stirring, for 4 minutes or until golden. Stir through grated parmesan and chopped fennel fronds. Season. Remove from heat.
  • Serve the soup with sourdough crumbs, burrata and reserved marjoram leaves.