Chicken Noodle Soup with Fennel

Ingredients

• • 1 fennel bulb
  • 4 whole chicken legs with skin
  • 1 tbsp (15 ml) olive oil
  • 2 celery stalks, thinly sliced on an angle
  • 1 carrot, thinly sliced on an angle
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 tbsp fresh ginger, finely grated
  • 8 cups (2 litres) water
  • 1/4 tsp turmeric
  • 1/4 lb (115 g) large egg noodles
  • 2 tbsp tarragon leaves, coarsely chopped, plus more for serving