Name: Parmesan Chicken Noodle Soup
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 cup chopped fennel; 1 medium carrot, sliced into rounds; 1 small onion, chopped; 2 garlic cloves, finely chopped; Kosher salt and freshly ground black pepper; 4 cups low-sodium chicken broth; 1/2 cup broken spaghetti; 2 1/2 cups shredded cooked chicken; 1/4 cup grated Parmesan, plus extra for serving; 2 tablespoons chopped fresh flat-leaf parsley

Directions

Heat the oil in a large saucepan over medium heat. Add the fennel, carrot, onion, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes.
Add the broth and bring to a boil. Reduce the heat to a simmer and stir in the pasta. Cook until the pasta is just tender, about 7 minutes.
Add the chicken and simmer until heated through. Remove from the heat and stir in the Parmesan and parsley. Season with additional salt and pepper and sprinkle with more Parmesan.

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Parmesan Chicken Noodle Soup

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