1-2 quarts chicken stock, store-bought or homemade
1/2 pound noodles
2 teaspoons vegetable oil
1-3 teaspoons salt
1. Cook the Vegetables- Warm a teaspoon of oil
over medium heat in the dutch oven or soup pot.
Add the diced onions, celery, and carrots with a
pinch of salt. Cook, stirring occasionally, until
the vegetables just start to soften, 3-5 minutes.
Clear a space in the middle of the pan and add the
garlic. Cook until aromatic, about 30 seconds,
then stir the garlic into the vegetables.
2. Sear the Chicken- Remove the skin from the
chicken thighs, but leave the bone in. (Boneless
chicken thighs are also fine in this recipe, but
the bones add richness to the broth.) Move the
vegetables to the edges of the pan and warm the
remaining teaspoon of oil in the middle of the
pan. When hot, add the chicken thighs, fitting
them into a single layer. It's ok if they are
snug. Cook without moving for about 3 minutes,
until the underside is seared golden. Flip the
thighs and sear the other side until golden.
3. Add the Broth and Simmer- Add the bay leaf and
1/2 teaspoon of salt to the pot. Pour in one quart
of the broth, reserving the remaining quart for
later. Bring to a simmer, then reduce the heat to
medium-low. Simmer for 30 minutes.
4. Shred the Chicken- Move the pot off the heat
and transfer the chicken to a plate with a slotted
spoon. Use two forks to pull the meat apart into
shreds (or chop into cubes). Remove and discard
any bones. It's ok if the meat is still a little
pink in the middle at this point.
5. Cook the Pasta- Bring a separate pot of water
to a boil for the pasta. When boiling, salt the
water generously and add the pasta. Cook until the
pasta is barely al dente and the drain.
Alternatively- Add the second quart of broth to
the soup, bring to a simmer, and cook the pasta in
the soup itself.
6. Finish the Soup- Return the shredded chicken to
the soup and bring to a simmer. If the chicken
wasn't quite finished cooking, continue simmering
until it has cooked through. Add the noodles to
the soup. If a thinner broth is desired, add
additional chicken broth. Remove the bay leaf, and
taste the soup. Add salt and pepper to taste.
Remove from heat and serve. - To Freeze Some the
Soup- Remove the portion of soup to be frozen
before adding the pasta. When reheating the soup,
cook the pasta separately and add it to the
• Avoiding Mushy Noodles- The noodles will
continue absorbing liquid from the leftover soup
as it cools, gradually becoming softer and
mushier. If you don't like mushy noodles in your
leftover soup, keep the pasta and soup separate
and add the pasta to bowls individually.
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