There is nothing more comforting than a big bowl of homemade chicken noodle soup on a cold winter day!
Course: Soup
Cuisine: American
Servings: 6
Ingredients
1 1/2lbs.bone-in skin-on chicken breasts
Salt and pepper
1T.vegetable oil
8c.chicken broth
1sm. onionchopped
1lg. carrotpeeled and cut into 1/2 -inch pieces
1rib celerycut into 1/2-inch pieces
2sprigs fresh thyme
1bay leaf
1/2lb.spaghettibroken into 1-inch pieces
1T.fresh parsley
Instructions
Pat dry chicken with paper towels and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Heat vegetable oil in a Dutch oven over medium-high heat. Cook chicken until well browned on each side, 8-10 minutes.
Add chicken broth, onions, carrots, celery, thyme sprigs, bay leaf, and 1/4 teaspoon salt, scraping up any browned bits in the bottom of the pot. Bring to a boil, cover, and reduce heat to low. Simmer until the chicken breasts register 160 degrees in the center, about 14-16 minutes.
Remove the pot from the heat: discard thyme sprigs and bay leaf. Transfer chicken to a plate and let cool slightly. Using two forks, shred the chicken into bite-size pieces; discard skin and bones.
Return soup to boil over medium-high heat and add pasta. Cook until pasta is tender, about 9-11 minutes, stirring often. Add the chicken and parsley, cook, until chicken is warmed through, about 2 minutes. Season with salt and pepper to taste.