Chicken & fennel soup

Chicken & fennel soup

A Month in Marrakesh
David Loftus


Quantity Ingredient
1 teaspoon fennel seeds
4 baby fennel bulbs, including green tops, finely diced
1 tablespoon see method for ingredients
400g orzo
4 tablespoons flat-leaf parsley, finely chopped
1 tablespoon * harissa [rid:1562]
extra-virgin olive oil, for drizzling


Quantity Ingredient
1.5kg chicken
1 bulb fennel, trimmed and chopped
1 onion, halved
garlic, crushed
1 carrot, roughly chopped
1 small handful flat-leaf parsley
3 celery sticks, trimmed and roughly chopped
1 tablespoon black peppercorns
1 tablespoon white peppercorns
3 fresh bay leaves
cold water

To serve

Quantity Ingredient
bread rolls, halved


  1. Place all stock ingredients in a large saucepan. Add cold water until just covered, then bring to the boil over medium heat, skimming any foam off the surface with a slotted spoon. Reduce the heat to low, cover and simmer for 2 hours.
  2. Remove from the heat and allow to cool before transferring the chicken to a large bowl. Strain the stock through a fine colander into a large bowl, discard the remaining ingredients, then transfer the stock back to the saucepan.
  3. Remove the bones and skin from the chicken and roughly shred the chicken meat back into the saucepan with the stock. Add the fennel seeds and baby fennel and bring to the boil over a medium heat.
  4. Place the tomato purée in a small bowl, add a couple of tablespoons of the chicken stock and mix to dissolve the tomato purée. Add the tomato mixture and the orzo to the soup. Simmer over a low heat for 15–18 minutes, or until the orzo is cooked.
  5. Serve in bowls with a sprinkling of flat-leaf parsley, a small dollop of harissa, a drizzle of olive oil and bread rolls on the side.
North African
A Month in Marrakesh
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