Greek Lemon Chicken Soup

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 1/2 quarts chicken stock

1 rotisserie chicken

2 (15 1/2-ounce) cans garbanzo beans

Tarragon to garnish

Fennel fronds to garnish

1 lemon, juiced

8 ounces Greek yogurt

In a large Dutch oven set over medium heat, heat olive oil. Add onion and fennel and cook until translucent, about 5 to 8 minutes. Add garlic and stir until fragrant, about 1 minute. Add preserved lemon and stir until evenly incorporated. Add 2 quarts 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 a later use). Add chicken and garbanzo beans 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 yogurt.