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–+ servings
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Makes

4 servings

Ingredients

  • ¾ pound fingerling or other heirloom or small potatoes
  • 1 tablespoon extra-virgin olive oil
  • Flaky coarse sea salt
  • 4 cups chicken stock preferably homemade
  • 1 small fennel bulb cored and cut into ¼-inch pieces, fronds roughly chopped
  • 1 ½ cups medium shreds roast chicken
  • Freshly ground black pepper

Instructions

  • Preheat the oven to 425°. Line a baking sheet with baking parchment. Cut the potatoes in half lengthways, then cut the pieces into halves or quarters, depending on size. On the prepared baking sheet, toss the potatoes with the oil and ¼ teaspoon of salt. Roast for 15 minutes, then stir. Continue to roast the potatoes until they are tender, about 5 minutes. Remove the potatoes from the oven and transfer to a cutting board; let sit until cool enough to handle, then cut into bite-sized pieces.
  • Bring the stock to a simmer in a large saucepan. Add the fennel pieces, return the stock to a simmer and cook for 1 minute, then add the potatoes and chicken. Continue to cook the soup until the fennel is just tender, about 2 minutes more. Remove the soup from the heat and season with salt and pepper. Ladle into bowls and top with the fennel fronds.