Chicken Noodle Soup

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Ingredients

• 1½ pounds bone-in chicken breasts and/or thighs, trimmed
• Salt and pepper
• 1 tablespoon vegetable oil
• 8 cups chicken broth
• 1 onion, chopped
• 1 carrot, peeled and cut into 1/2-inch pieces
• 1 celery rib, cut into 1/2-inch pieces
• 2 sprigs fresh thyme
• 1 bay leaf
• 5 ounces spaghetti, broken into 1-inch pieces (1½ cups)
• 1 tablespoon fresh parsley, minced

Preparation

Step 1

1. Pat chicken dry with paper towels and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a Dutch oven over medium-high heat until simmering. Cook the chicken until well-browned all over, 8 to 10 minutes.

2. Add broth, onion, carrot, celery, thyme sprigs, bay leaf and 1/4 teaspoon salt, scraping up any browned bits. Bring to a boil, cover and reduce heat to low. Simmer until breasts register 160 degrees and/or thighs register at least 175 degrees, 14 to 17 minutes.

3. Remove pot from heat; discard thyme sprigs and bay leaf. Transfer chicken to a plate and let cool slightly. Using two forks, shred chicken into bite-sized pieces, then discard skin and bones.

4. Return soup to boil over medium-high heat and add pasta. Cook, uncovered, until pasta is tender, 9 to 11 minutes, stirring often.

5. Add chicken and parsley and cook until chicken is warmed through, about 2 minutes. Season with salt and pepper to taste. Serve.