Chicken, Fennel and Rice Soup

Remove green top from fennel and discard. Halve fennel, remove the root and discard, then thinly slice. Thinly slice spring onions, keeping the white and green parts separate. Crush garlic.

Heat oil in a medium saucepan over medium heat. Add fennel and white spring onion and cook, stirring, for 3 minutes or until slightly softened. Add garlic and lemon zest and stir for 30 seconds or until fragrant.

Add 1 litre (4 cups) water and stock cube to saucepan and bring to the boil. Add chicken and rice, reduce heat to medium-low and cook, stirring occasionally, for 10–12 minutes or until chicken is cooked through. Remove chicken and set aside to cool slightly while you continue with step 4.

Continue to cook rice for a further 4–5 minutes or until cooked through and tender.

Using clean hands or two forks, shred chicken. Roughly chop dill. Stir chicken and dill through soup and season with salt and pepper.

Cut lemon into wedges. Divide soup between bowls and top with green spring onion and parmesan. Sprinkle with pepper and serve with lemon wedges.