Instructions

• Heat 2 tablespoons extra virgin olive oil and 2 tablespoons salted butter in a large Dutch oven over medium heat until the butter melts.
• Add 1 chopped yellow onion and cook 3–5 minutes, until translucent. Add 2 sliced shallots, 6 chopped garlic cloves, 4 chopped ribs celery, 6 chopped carrots, 2 tablespoons fresh thyme leaves, 1 tablespoon chopped fresh rosemary, 1 teaspoon crushed fennel, and salt and black pepper to taste. Cook 4–5 minutes, stirring occasionally.
• Pour in 8 cups chicken bone broth and bring to a boil over high heat. Add 1 pound boneless chicken breasts or thighs and 2 cups chopped broccoli florets. Reduce heat to a gentle simmer, cover, and cook 20 minutes, until the chicken is cooked through (165°F internal temperature or no pink in the center).
• Remove the chicken to a cutting board, shred with two forks, and return the shredded chicken to the pot.
• Stir in 1/2 cup basil pesto, 2 cups chopped baby spinach, and 2 tablespoons lemon juice. Taste and adjust seasoning with salt and black pepper. Bring the soup back to a boil.
• Add 2–3 cups egg noodles and cook 6–8 minutes, until the noodles are tender. Stir occasionally to prevent sticking.
• Stir in 1/4 cup chopped parsley. Serve hot, topped with parmesan and fresh dill if desired. Slow-cooker option:
• (Optional) For deeper flavor, heat the oil and butter in a skillet first and sauté the onion 3–5 minutes, then add the shallots, garlic, celery, carrots, thyme, rosemary, crushed fennel, and a pinch of salt and pepper for 3–4 minutes; transfer everything to the slow cooker. If you prefer, you may skip the sauté and add the raw aromatics directly to the slow cooker.
• Add 8 cups chicken bone broth, 1 pound boneless chicken breasts or thighs, and 2 cups chopped broccoli florets to the slow cooker. Cover and cook 3–4 hours on High or 6–8 hours on Low, until the chicken is cooked through.
• Turn the slow cooker to High (if not already), remove the chicken and shred it, then return the shredded chicken to the slow cooker. Stir in 1/2 cup basil pesto, 2 cups chopped baby spinach, and 2 tablespoons lemon juice. Taste and season with salt and black pepper.
• Add 2–3 cups egg noodles and cook on High for 10–15 minutes, until the noodles are tender.
• Stir in 1/4 cup chopped parsley and serve hot, topped with parmesan and fresh dill if desired.