Six-Ingredient Chicken Noodle Soup

By cheeserohan

Ingredients

• 2 bone-in, skin-on chicken breast halves (1 1/2 pounds total
• 8 bone-in, skin-on chicken thighs (3 1/4 pounds total)
• 8 cups low-sodium chicken broth
• 4 medium carrots, cut into 1/4-inch-thick rounds
• 4 ounces spaghetti broken into 2-inch pieces, about 1 cup
• 1 cup frozen peas
• coarse salt and ground pepper

Details

Servings 4

Preparation

Step 1

1. In a large pot, combine chicken, broth, and 8 cups water. Bring to a boil; reduce to a rapid simmer and cook until chicken is cooked through (skim off foam), about 18 minutes. With tongs, transfer chicken to a rimmed baking sheet and refrigerate 10 minutes.

2. Add carrots to pot and cook until crisp-tender, about 10 minutes. Add pasta and cook until tender, about 8 minutes. Remove skin and bones from chicken and discard; save 4 thighs for another meal. Shred remaining chicken and add, along with peas to pot. Cook until heated through. Season to taste with salt and pepper.