Chicken noodle soup

description:

Very basic, very easy soup.

ingredients:

1.5 lbs bone-in skin-on chicken breasts and/or thighs, trimmed
1 Tbsp 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 oz spaghetti noodles, broken into 1-inch pieces

instructions:

1) Pat chicken dry with paper towels and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.

2) Heat oil in Dutch oven over medium-high heat until shimmering. Cook chicken until well browned all over, 8 to 10 minutes.

3) Add broth, onion, carrot, celery, thyme sprigs, bay leaf, and 1/4 teaspoon salt, scraping up any browned bits.

4) Bring to boil, cover, and reduce heat to low. Simmer until breasts register 160° and/or thighs register at least 175°, 14 to 17 minutes.

5) Remove pot from heat; discard thyme sprigs and bay leaf. Transfer chicken to plate and let cool slightly. Using 2 forks, shred chicken into bite-size pieces; discard skin and bones.

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

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

TO MAKE AHEAD: Soup can be made through step 5, covered, and refrigerated for up to 2 days.

source:

America's Test Kitchen