Chicken Soup with Spinach and Whole Wheat Noodles

Ingredients:

• 700 g of bone-in, skinless chicken breasts
• 2 cups (80 g) extra-wide whole-wheat noodles
• 3 cups fresh spinach
• A 5-8 cm piece of Parmesan cheese rind (optional)
• 8 cups low-sodium chicken broth
• 1 chopped onion
• A pinch of crushed red pepper flakes
• 6 sprigs whole parsley plus 1 tbsp chopped leaves
• 6 strips lemon zest (8 cm) from one lemon
• 1 small (2 cups) head of fennel, thinly sliced, reserving the top shoots for the broth
• 1 tbsp extra-virgin olive oil
• 2 sliced ​​carrots (1 cup)
• 2 celery stalks, sliced ​​(1 cup)
• Coarse salt
• 2 tablespoons grated Parmesan cheese, plus extra for serving
• Lemon juice

Preparation:

1. Heat oil in a Dutch oven over medium heat. Add the onion and red pepper flakes and cook until the onion is soft, 5 minutes.
   
   Meanwhile, tie together the parsley sprigs, lemon zest, and fennel shoots. Place this herb bundle in a roasting pan, pour in the broth, 2 cups of water, and add the chicken and, if using, the cheese rind. Bring to a gentle simmer and cook until the chicken is cooked through, about 8 minutes.
   
   Transfer the chicken to a cutting board and let it cool slightly until you can handle it. Separate the meat from the bones using large strands.
2. Add chopped fennel, carrots and celery to the broth and season with salt to taste.
   
   Continue cooking until the vegetables are tender, 5 minutes. Add the noodles and cook until al dente, about 5 minutes. Add the chicken pieces, parsley leaves, chopped spinach, and Parmesan cheese. Cook until the chicken is heated through and the spinach is cooked through.
   
   Remove the herb bunch and cheese rind. Ladle the soup into deep serving bowls, add lemon juice to taste, and serve sprinkled with Parmesan cheese.