Atkins Chicken Soup With Fennel And Spinach

Directions

* In a large skillet, fry the thinly sliced chorizo sausage. Remove and let it drain well.
* To the sausage drippings Add fennel and minced onion; cook 10 minutes, just until it begins to brown, stirring occasionally.
* In a large stock pot Add turkey stock, sauteed vegetables and mushrooms and chicken legs; bring to a boil over medium-high heat.
* Reduce heat to low, cover and simmer until chicken is cooked through, 20 minutes.
* Remove from heat, and transfer chicken to a colander.
* Run chicken under cold water just until cool enough to handle.
* Remove chicken meat from bones (discard bones), shred meat and add to soup.
* Stir in spinach and lemon zest. Spoon into serving bowls, and garnish with reserved fennel fronds and shoots, if desired.