I have a great chicken soup recipe which requires fennel, but how do you
prepare it?
Do you eat the green stalky bits or just chop up the bulb like an onion?

It has zucchini in it carrot, parsely and stock chicken wings.

Normally I just make stock from a chicken I am about to bake by boling it
first and skimming off the fat, aqdd some carrot, onion, celery a chicken
stock cube and some vegeta vegetable stock at the last moment, also some
vemicelli. but I'm looking froward to useing this new recipe as it doesn't
have any MSG in it (vegeta).