Method

• 1.
  Heat oil in large saucepan over high heat. Add chicken and cook, turning halfway, for 6 minutes or until golden. Transfer to a plate. Reduce heat to medium-high and add crushed garlic, onion and fennel. Cook for 15 minutes or until starting to caramelise.

• 2.
  Return chicken and any resting juices to fennel mixture with cinnamon, rice, thyme and stock. Bring to a simmer, reduce heat to low and cook for 2 hours or until rice has broken down. Discard cinnamon and any visible thyme stalks.
• 3.
  Transfer chicken to a chopping board and carefully shred meat from bones, discarding bones and skin. Return meat to soup (add extra hot stock or water, 1/4 cup [60ml] at a time, if you like, to reach desired consistency) and stir through lemon juice.
• 4.
  Combine extra garlic, reserved fennel fronds, lemon zest and pecans in a bowl.
• 5.
  Divide soup among serving bowls. Scatter with pecan mixture and drizzle with extra oil to serve.