Chicken soup with fennel, noodles, and spring onions

This comforting chicken soup combines the subtle anise-like flavor of fennel with tender noodles and fresh spring onions, creating a perfect balance of hearty and light. It’s packed with flavor, nourishing, and simple enough to make any day feel special. Ideal for a cozy meal that’s both satisfying and easy to prepare.

Ingredients:

• 1 whole chicken
• 6–7 carrots
• A few potatoes
• 1 fennel bulb
• 1 bunch of parsley
• 1 bunch of spring onions
• A piece of celery
• About 200 g egg noodles (store-bought or homemade)
• Salt and pepper
• 3 small onions

Preparation:
Wash the chicken thoroughly, cut it into pieces, and place it in about 4 liters of water to boil. Let it simmer for 30–40 minutes, or until the meat is fully cooked and tender.

While the chicken is boiling, wash, peel, and chop the vegetables. Leave the onions whole, cutting out only a small triangular section from each.

Once the chicken is cooked, remove it from the pot and set it aside to cool. Add the vegetables, salt, and pepper to the broth from the boiled chicken, and let them cook. Add about 2 more cups of water. When the chicken has cooled enough, shred the meat off the bones and return it to the soup, allowing it to simmer further with the vegetables.

Continue simmering for about 40 minutes, or until the vegetables are tender. Meanwhile, chop the spring onions and parsley.

Near the end, remove and discard the whole onions. Then add the chopped spring onions, parsley, and noodles to the soup.

Bring the soup to a final boil, then it’s ready to serve. 🙂

I recommend using egg noodles, as they hold their shape better in the soup.

If you try the recipe, let me know how you liked it! 😊

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