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Italian-Style Chicken Noodle Soup (Version 2)

Serves 6-8

A garlic-lemon herb broth is the base for this feel-good soup that’ll feed a crowd.


  • 2 tablespoons olive oil, plus some for drizzling
  • 2 carrots, peeled and chopped into half-inch dice
  • 2 ribs celery, chopped
  • 2 medium leeks, trimmed and chopped
  • 1 small onion, chopped
  • 1 bulb fennel, trimmed and chopped
  • 2 large cloves garlic, grated or finely chopped
  • Salt and pepper
  • 1 can diced plum tomatoes (15 ounces)
  • 8 cups chicken stock
  • 1 rind from a Parmigiano Reggiano cheese round
  • 1-1 1/2 pounds poached chicken breast, diced
  • 1/3 pound green beans, halved lengthwise then sliced into thirds on bias
  • 1 pound pici (fat spaghetti) or bucatini, broken in half


  1. Heat the olive oil, two turns of the pan, in a soup pot over medium heat. Add the vegetables and garlic and season with salt and pepper; cover and sweat the vegetables, 10 minutes, stirring occasionally. Add the tomatoes, stock, chicken and cheese rind and bring the soup to a low boil. Add the green beans and simmer for 5 minutes longer, to tender.
  2. Heat water to a boil for the pasta; salt the water and cook the pasta to al dente. Drain and toss with a drizzle of oil. Keep the noodles separate from the soup to avoid overcooking the pasta; add them to the soup to heat through as you serve.