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Export 14 ingredients for grocery delivery
In a Dutch oven, heat oil over medium heat.
Sprinkle chicken with ½ teaspoon salt and ½ teaspoon pepper.
Add chicken to pan. Cook (in batches, if needed) until browned, about 3 minutes per side.
Transfer chicken to a plate. Add onion and fennel to pan. Cook, stirring occasionally, until softened, about 5 minutes.
Stir in garlic; cook 2 minutes. Add wine to pan, stirring to scrape up browned bits.
Stir in carrots, stock, bay leaves, thyme, and lemon. Return chicken to pan.
Increase heat to medium-high to bring to a simmer. Reduce heat to low.
Cover, and simmer until chicken is cooked through, about 15 minutes.
Remove chicken from pan; let cool slightly.
Increase heat to medium-high to bring soup back to a simmer. Add noodles; cook until tender, 8 to 10 minutes. Turn off heat.
Shred chicken; stir into pot with parsley and dill. Taste, and add salt, if desired.
Garnish servings with additional fresh herbs.