Best Chicken Noodle Soup

A hearty and flavorful chicken noodle soup with a unique touch of fennel, lemon zest, and Parmesan rinds. Served with toasted baguette.

By @maria.stevens1

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 tbsp olive oil
• 1.6 lbs chicken breasts or tenderloins
• 1 small fennel
• 1 piece onion
• 3 medium size carrots
• 5 pieces celery
• 3 cloves garlic cloves
• 2 cups ditalini pasta
• 0.25 cup dry white wine
• 4 lbs chicken bone broth
• 2 leaves bay leaves
• 2 leaves celery leaves
• 1 to taste salt
• 1 to taste pepper
• 1 piece egg
• 1 to taste Parmesan rinds
• 1 zest of 1 lemon lemon zest
• 0.25 cup fresh parsley
• 1 to taste baguette
• 1 slice lemon

Instructions

1. In a Dutch oven, heat up olive oil over medium heat.
2. Season chicken and cook till golden on both sides. Remove and set aside.
3. Add chopped fennel, onion, carrots and celery to the Dutch oven. Cook for 5 minutes.
4. Add garlic and cook for 30 seconds.
5. Add dry pasta and toast for another minute.
6. Deglaze with the white wine and cook till completely absorbed.
7. Return chicken (cut in small cubes), add bone broth, salt, pepper, celery and bay leaves. Cover and cook for 10 minutes.
8. Turn off heat and remove leaves.
9. Whisk egg with a spoon full of the hot broth, add to the soup and mix immediately.
10. Add rinds, lemon zest and parsley. Mix well.
11. Serve with toasted baguette and a slice of lemon.