The broth for this hearty Italian soup is cooked with a crust of cheese Parmesan, due to which it acquires a light salty taste with ореховыми нотками. 
Time: 45min Difficulty: easy Portions: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. skinless chicken breasts
- 2 tbsp. (80 gr.) Very wide whole grain noodles
- 3 tbsp. fresh spinach
- A piece of crust from Parmesan cheese 5-8 cm long. (Optional)
- 8 tbsp. low salt chicken stock
- 1 chopped onion
- A pinch of crushed red pepper flakes
- 6 whole parsley branches plus 1 tbsp. l chopped leaves
- 6 strips of lemon zest (8 cm.) Per lemon
- 1 small (2 tbsp.) Sliced into thin slices head fennel, top shoots leave for broth
- 1 tbsp. l extra virgin olive oil
- 2 sliced carrots (1 tbsp.)
- 2 sliced celery stalks (1 tbsp.)
- Coarse salt
- 2 tbsp. l grated Parmesan cheese, plus some more for filing
- Lemon juice
Recipes with similar ingredients: chicken breast, noodles, spinach, carrots, celery, fennel onion, onion, red pepper cereal, parsley, parmesan cheese, lemon juice
Recipe preparation:
- In a roasting pan over medium heat, heat oil. Lay the bow red pepper flakes and fry until onion soft, 5 min. In it bind parsley branches, lemon zest and fennel shoots. Put this bunch of herbs in the roasting pan, pour in the broth, 2 tbsp. water and put chicken and, if used, cheese crust. Bring to simmer until cooked chicken, about 8 minutes. Put the chicken on a cutting board and let it cool slightly, so that you can take it with your hands. Separate the meat from the bones by large fibers.
- Add chopped fennel, carrots and celery to the broth and salt to taste. Continue cooking until vegetables are soft, 5 min. Add the noodles and cook until al dente, about 5 minutes. Put pieces of chicken, parsley leaves, chopped spinach and Parmesan. Cook until the chicken warms up and the spinach is cooked. Take out a bunch of herbs and a cheese crust. Pour the soup into deep serving plates, add lemon juice to taste and serve, sprinkled with parmesan cheese.
