Chicken Noodle with Fennel, Zucchini, and Kale
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Serves: 8-10 servings
 
Think of this recipe as a guideline for making an amazing batch of chicken noodle soup from scratch. I added fennel, zucchini, and kale, but you can mix these up however you like, with whatever is in season or in your fridge.
Ingredients
  • 2 TBSP olive oil
  • 1 large yellow onion, chopped
  • 2-3 stalks celery, chopped
  • 4 large carrots, peeled and chopped
  • ½ of a large bulb of fennel (or a whole one if it's small), chopped
  • 2-3 cloves garlic, minced
  • 1 tsp. fresh thyme leaves, chopped
  • 10 cups low sodium chicken stock (preferably homemade), or water, or a combination, plus more as needed
  • 2½ lbs. chicken breasts (bone in or not, either is fine -- skin removed)
  • 1 lb. egg noodles
  • 4 cups kale, stems removed, washed and roughly chopped
  • 1 zucchini, diced
  • 3-4 TBSP chopped fennel fronds (if your fennel didn't come with the fronds attached, don't worry about it)
  • ¼ cup fresh parsley, chopped
  • salt and pepper, to taste
Instructions
  1. Add the olive oil to a large stock pot, and place over medium-high heat. Add the onions, celery, carrots, fennel, and a large pinch of salt, and saute for 5-7 minutes, or until the onions have started to turn translucent.
  2. Add the garlic and thyme, and saute for another 2-3 minutes.
  3. Add the chicken stock, chicken breasts, and another big pinch of salt. Bring the liquid to a boil, then reduce the heat and cover, keeping the pot at a barely-there simmer. Let cook for about 15 minutes, or until the chicken is cooked through.
  4. Remove the chicken to a cutting board, and allow to cool for five minutes before chopping with a knife, or shredding with a couple of forks. Before returning the chicken to the pot, stir in 1 lb. egg noodles. Add additional water or chicken broth, if needed, to cover the noodles.
  5. Return the chicken to the pot, along with the kale, zucchini, fennel fronds, and parsley. Stir until the kale has wilted, then taste and season well with salt and pepper. By this time, the noodles should be done. If not, cook for another minute or two. Serve immediately.
Notes
If possible, I recommend using homemade chicken stock. All you need are chicken bones, scraps of vegetables, and water, simmered for a long time over low heat. Strain, and you've got a stock far more flavorful and healthy than anything you'll find in a carton. If you use store bought stock or broth, be careful of the amount of salt it contains. If your stock is particularly salty, use small pinches of salt in place of the large ones called for in the recipe, and add more seasoning only as needed at the end.
Recipe by Will Cook For Friends at https://www.willcookforfriends.com/2017/03/chicken-noodle-soup-fennel-zucchini-kale.html