Heat the oven to 160°C fan. Peel and finely slice 2 cloves of garlic and slice the spring onions. Heat a tbsp of the olive oil in a large saucepan over medium heat. Add the garlic and spring onions along with a big pinch of salt. Fry for 2 mins, then add the fennel seeds and fry for 30 secs longer. Tip in the stock and bring to the boil.

Chop the potatoes into bite-sized chunks, around 3 cm. Add to the pan, cover with a lid and cook for 10 mins.

Tear the bread into chunks and tip onto a roasting tray. Finely grate the garlic into a small bowl and add the remaining tbsp of olive oil. Pour that garlicky oil over the bread chunks and toss well. Season with salt and roast for 10 mins, until crispy and golden. Set aside.

After the potatoes have been cooking for 10 mins, reduce the heat to a low simmer and lower the chicken thighs into the pan, cover with a lid and cook on super low for 10-15 mins, until cooked through. Remove the chicken with a spoon, then use two forks to roughly shred. Check the potatoes are done, turning the heat back up and boiling them a little longer if they’re still a little firm. Stir through the kale, and cook for 2 mins further, until it’s wilted down. Taste and season, adding the juice of half of the lemon. Stir the chicken back through.

Spoon the soup into bowls, top with the garlicky croutons, a drizzle of olive oil, and a scattering of dill. Serve with the other half of the lemon, cut into wedges on the side.