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)

2 tablespoons extra-virgin olive oil
1 rib celery, sliced (about 1 cup)
1 medium carrot, sliced (about 3/4 cup)
1 clove garlic, smashed
1/4 medium onion, chopped (about 1/2 cup)
1/4 teaspoon kosher OR sea salt
1/3 cup orzo OR other small pasta OR broken-up spaghetti
4 cups low-sodium chicken broth (1 qt box, or 2 cans)
small handful fresh parsley leaves OR basil OR dill, chopped (about 2 tablespoons)
1/2 lemon, juiced (about 1 tablespoon)
freshly ground black pepper

heat the olive oil in a medium saucepan over medium heat; add the celery, carrot, garlic and onion. season with salt, and cook until tender, about 6 minutes. add the pasta and cook until slightly toasted and golden, about 2 minutes. add broth, and bring to a boil over high heat. cook, covered,until pasta is just tender, about 8 minutes.

stir in parsley, basil or dill and lemon juice. season with pepper and additional salt, to taste.

4 servings (about 4 cups)

TIP: This soup freezes well, so freeze any leftovers or make a double batch to have plenty on hand. Also, you can stir in some cooked chicken or mini meatballs, if desired, for another meal.