HEARTY ITALIAN CHICKEN SOUP

INGREDIENTS

1 tbsp extra-virgin olive oil,

1 onion (chopped), a pinch of crushed red pepper flakes, 10 gm parsley sprigs,

1 tbsp chopped flat-leaf parsley,

6 (3-inch) strips lemon zest, cut from 1 lemon,

1 small head fennel, thinly sliced (2 cups), fennel tops reserved,

2 cups water, 1-1/2 pounds bone-in chicken breasts, skin removed,

2 carrots, sliced (1 cup),

2 stalks celery, sliced (1 cup), salt,

2 cups baby spinach

2 tbsp grated Parmesan, plus extra for passing, 1 lemon juice

METHOD

Heat oil in a pan over medium heat. Add onion, crushed red pepper flakes and cook until onions soften, for five minutes. Meanwhile, tie parsley sprigs, lemon zest, and fennel tops together. Add herb bundle, 2 cups of water and chicken. Bring to a very gentle simmer until the chicken is just cooked through, about eight to 10 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. Add sliced fennel, carrots and celery to the broth and season with salt to taste. Continue to simmer until the vegetables are just tender. Stir in the reserved chicken, baby spinach, and Parmesan until the chicken is heated through and the spinach is wilted. Discard the herb bundle. Stir in lemon juice, to taste. Ladle the soup into serving bowls and serve with additional Parmesan for passing.

CALORIE COUNT: 261