2 bone-in, skin-on chicken breast halves (1 and 1/2 lb total)
8 bone-in, skin-on chicken thighs (3 and 1/4 lb total)
8 cups low-sodium chicken broth
4 medium carrots, cut into 1/4 inch thick rounds
4 oz spaghetti, broken into 2 inch pieces (about 1 cup)
1 cup frozen peas
coarse salt and ground pepper
Instructions
In a large pot, combine chicken broth and 8 cups of water. Bring to a boil; reduce to a rapid simmer and cook until chicken is cooked through (skim off foam), about 18 minutes. With tongs, transfer chicken to a rimmed baking sheet and refrigerate 10 minutes.
Add carrots to pot and cook until crisp-tender, about 10 minutes. Add pasta and cook until tender, about 8 minutes. Remove skin and bones from chicken and discard. Shred remaining chicken and add, along with peas to the pot. Cook until heated through. Season with salt and pepper to taste.
Originally Submitted
11/22/2010
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