Hearty Italian Chicken And Vegetable Soup

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1 tablespoon extra-virgin olive oil

1 onion, chopped

Pinch crushed red pepper flakes

6 whole sprigs, plus 1 tablespoon chopped flat-leaf parsley

6 (3-inch) strips lemon zest, cut from 1 lemon

1 small head fennel, thinly sliced (2 cups), fennel tops reserved

1 1/2 pounds bone-in chicken breasts, skin removed

8 cups low-sodium chicken broth

A 2-3 inch piece Parmesan rind, optional

2 carrots, sliced (1 cup)

2 stalks celery, sliced (1 cup)

Kosher salt

2 cups, whole-wheat extra-wide noodle style pasta, 2 3/4 ounces (recommended: Ronzoni Healthy Harvest) **recommend just using 2 3/4 -ounce weight

3 cups baby spinach

2 tablespoons grated Parmesan, plus extra for passing

Lemon juice

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