Six-Ingredient Chicken Noodle Soup

By á-46

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; refrigerate 4 thighs for Friday. Shred remaining chicken and add, along with peas, to pot. Cook until heated through. Season to taste with salt and pepper.