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1.
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Heat the oil in a Dutch oven set over medium heat.
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Add the onion and crushed red pepper flakes and cook until the onions begin to soften, 5 minutes.
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4
Meanwhile, tie the parsley sprigs, lemon zest, and fennel tops together.
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Add the herb bundle, broth, 2 cups of water, and, if using, the cheese rind.
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Bring to a very gentle simmer and simmer until the chicken is just cooked through, about 8 minutes.
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Transfer the chicken to a cutting board and set aside until cool enough to handle.
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8
Remove the meat from the bones in large strips, and set aside.
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2.
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Meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste.
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Continue to simmer until the vegetables are just tender, 5 minutes.
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Stir in the noodles and cook until just al dente, about 5 minutes.
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13
Stir in the reserved chicken, baby spinach, and Parmesan until the chicken is heated through and the spinach is wilted.
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14
Discard the herb bundle and cheese rind.
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Stir in lemon juice, to taste.
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Ladle the soup into serving bowls and serve with additional Parmesan for passing.
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Nutritional analysis per serving, 2 1/3 cups
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Calories 261; Total Fat 6g (Sat Fat 1.5g, Mono Fat 3g, Poly Fat 1g); Protein 31g;
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Carb 23g; Fiber 4g; Cholesterol 54mg; Sodium 402mg
