Rub the chicken with salt and pepper.

Heat the oil in a pan and cook the chicken brown on all sides. Add the chicken stock and cook the chicken until is done. This will take about 20 minutes. When done, take out of the stock, allow to cool a little and shred or cut into edible pieces.

While the chicken is cooking. Wash the zucchini, cut the ends off and then cut in half. Cut each half in thin slices. Peel the onion and cut in small pieces, the size of green peas. Cut the stalks off the fennel and cut the bulb in half. Cut the hard core out of the bulb and then cut is as an onion in small pieces, the size of green peas.

Add all ingredients back into the stock. Start with the onion and fennel and allow to cook for about 5 minutes. Add the pasta, zucchini and green peas and cook for another 5 minutes. Then add the chicken and cook for 1-2 minutes until warm.

The soup is done. It is time to add some last-minute flavor adjustments. Salt, pepper and lemon juice.