Directions

1. Preheat the oven to 425 

2. Pat the chicken dry and rub it generously with salt and olive oil. Place it on a large sheet tray breast side down on top of the leeks and fennel stems. Cook for 25 minutes and reduce the heat to 350. Cook until a thermometer entered into the chicken thigh reaches 165F, or the the chicken juices run clear when punctured with a knife in the crease between the thigh and the breast. This should take about 35-45 minutes.

3. Allow the chicken to cool, enjoy a few bites of crispy chicken skin! Once the chicken is cool you can eat whatever you like for lunch or dinner. Save 2 cups of meat to add to the soup. Place the remaining bones in a large stock pot with the roasted leeks and fennel stems. Add any other vegetable trimmings. Bring the stock to a boil and reduce to a simmer. If any foam rises to the service, skim it off with a large spoon or ladle and discard it. Simmer the stock for at least 4 hours, up to 10 hours. 

4. Once the stock is done, strain it and discard the bones and vegetable scraps. 

5. In a large soup pot over medium high heat, sauté the onions, carrots, fennel, winter squash and celery with 4 Tbsp olive oil and a generous pinch of salt until the carrots are tender, about 10 minutes. 

6. Add garlic and herbs and sauté until fragrant, about 5 more minutes. Add the chicken broth and simmer for 15 minutes or until the winter squash is tender. 

7. In a separate pot, boil 2 quarts of water and salt them generously. Cook the noodles until they are al dente. 

8. Add the chicken and noodles to your soup and taste to adjust seasonings. Finish with a fresh squeeze of lemon and freshly cracked pepper. Enjoy!