Chicken Noodle Soup

By charlotteh371

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs.)
• 1 tbsp. kosher salt, divided
• 1 tbsp. extra-virgin olive oil
• 4 carrots, sliced into 1/4-in.-thick coins
• 3 celery stalks, sliced into 1/2-in.-thick pieces
• 3 garlic cloves, smashed
• 1 medium-size yellow onion, chopped
• 4 oz. whole-wheat spaghetti, broken into 2-in. pieces
• 1/2 cup chopped fresh flat-leaf parsley

Preparation

Step 1

1. Sprinkle chicken on both sides with 1½ teaspoons salt. Heat oil in a 4-quart pot on medium-high. Add chicken, skin-side down; cook until golden brown, about 5 minutes. Turn chicken, and cook other side until golden, about 3 more minutes. Transfer chicken to a rimmed plate.
2. Carefully discard all but 2 teaspoons of the oil in the pot. Add carrots, celery, garlic and onion to pot. Stir in ½ teaspoon salt, and cook until onions are slightly tender and golden, about 2 minutes.
3. Return chicken to pot, and pour in juices from plate. Add 6 cups water; increase heat to high, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes. Add pasta to soup, and cook until pasta is al dente, 15 to 20 more minutes.
4. Remove chicken from pot, discard skin, and shred meat. Stir shredded chicken into soup; stir in parsley and remaining 1 teaspoon salt. Serve hot.

Serves: 4
Active time: 20 minutes
Total time: 1 hour

Tip!
Make it ahead: Cook the soup as directed, but don’t add the pasta. Freeze the soup (with chicken and vegetables), then add the noodles when you reheat it.