Mood: Chicken Soup 🥣 Ingredients: * 4-5 Bone In skin on Chicken Thighs (~1 -1.5 lbs) * 1 & 1/2 Cups Dry Small Shaped Pasta * 2 Fennel Bulbs Diced + 2-3 stalks sliced like celery * 2 Medium Sized Leeks Thinly Sliced * 3 Cloves Garlic Minced * 2 Medium Sized Shallots Minced * 3 Small Carrots Diced * 3 Stalks Celery Halved and Sliced on a bias * 1 Cup Green Peas (fresh or frozen) * 1 tsp Aleppo Pepper Flakes * 1/2 tsp Tumeric * 1/3 Cup Dry White Wine * 8 Cups Chicken Stock/Broth * 1 Meyer Lemon * Italian Seasoning (for chicken) * 3-4 Sprigs Fresh Tarragon (1-2 whole sprigs and 2 Tbsp Chopped Tarragon) * 3 Tbsp Freshly Chopped Chives * 2 Bay Leaves * Salt and Pepper * Olive oil * Creme Fraiche for topping How I made it: Pat the chicken thighs dry with a paper towel. Season the chicken with salt, pepper and italian seasoning. To a heavy bottomed stock pot or dutch oven add olive oil to coat the bottom. On medium high heat cook chicken skin side down. Flipping after 4 minutes. Cook...