Parmesan Chicken Noodle Soup
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
Instructions:
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.  
