6 Whole Sprigs, plus 1 tbsp chopped Flat-Leaf Parsley
6 (3-inch) strips Lemon Zest, Cut from 1 Lemon
1 Small Head Fennel, thinnly sliced (2 cups), fennel tops reserved
1 1/2 lbs bone-in Chicken Breasts, skin removed
8 cups Low-Sodium Chicken Broth
2 Carrots, sliced (1 cup)
2 Stalks Celery, sliced (1 cup)
Kosher Salt
2 cups, Whole-Wheat Extra-Wide Noodle Style Pasta, 2.75 oz
3 cups Baby Spinach
2 tbsp grated Parmesan, plus extra for passing
Lemon Juice
Instructions
Heat the oil in a Dutch oven set over medium heat.
Add the onion and crushed red pepper flakes and
cook until the onions begin to soften, 5 minutes.
Meanwhile, tie the parsley sprigs, lemon zest, and
fennel tops together. Add the herb bundle, broth,
2 cups of water, and, if using, the cheese rind.
Bring to a very gentle simmer and simmer until the
chicken is just cooked through, about 8 minutes.
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 vegetables 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.
Originally Submitted
5/16/2012
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