1 tbs extra-virgin olive oil
1 onion, chopped
pinch crushed red pepper flakes
6 whole sprigs, plus 1 tbs chopped flat-leaf parsley
6 (3″) strips lemon zest, cut from 1 lemon
1 small head fennel, thinly sliced (2 cups), fennel tops reserved*
1 1/2 lbs bone-in chicken breasts, skin removed
8 cups low-sodium chicken broth
2″-3″ piece parmesan rind, optional
2 carrots, sliced (1 cup)
2 stalks celery, sliced (1 cup)
sea salt
2 cups whole-wheat extra-wide noodles, (2 3/4 oz)**
3 cups baby spinach
2 tbs grated parmesan, plus extra for passing
lemon juice

heat the oil in a dutch oven over medium heat. add the onion and crushed red pepper flakes and cook until the onions begin to soften, about 5 minutes. meanwhile, tie parsley sprigs, lemon zest, and fennel tops together. add the herb bundle, 2 cups of water, chicken, and, if using, the cheese rind. bring to a very gentle simmer for 8 minutes, or until the chicken is cooked through. transfer the chicken to a cutting board and set aside until cool enough to handle. remove the meat from the bones in large strips , and set aside.

meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste. continue to simmer until the veggies are just tender, 5 minutes. stir in the noodles and cook until just al dente, about 5 minutes. stir in the reserved chicken, baby spinach, and parmesan until the chicken is heated through and the spinach is wilted. discard the herb bundle and cheese rind. stir in lemon juice, to taste. ladle the soup into serving bowls and serve with additional parmesan for passing.

6 servings

*I don’t like fennel, so I omit both it and the fennel tops. The soup is still YumOlicious without it!

**RECOMMENDED: Ronzoni Healthy Harvest (I recommend weighing out 2 3/4 oz rather than using 2 cups)