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extra-virgin olive oil chicken thighs onions carrots celery stalk kosher salt freshly ground black pepper chicken stock spaghetti
Viewed: 56 - Published at: 5 years agoIngredients
- 2 tablespoons extra-virgin olive oil
- 3 pounds boneless skinless chicken thighs
- 2 medium onions, chopped
- 2 carrots, chopped
- 1 celery stalk, chopped
- Kosher salt
- Freshly ground black pepper
- 8 cups chicken stock
- 1/2 pound spaghetti
Method
- In a large heavy pot, heat the oil over medium heat until hot.
- Brown the chicken, in batches if necessary, transferring the chicken to a plate as browned, about 6 minutes per batch.
- Stir the onions, carrots, celery, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, about 8 minutes.
- Stir in the chicken with any accumulated juices and the stock, and bring to a gentle boil.
- Cook the soup, stirring occasionally, until the chicken is cooked through, about 20 minutes.
- Stir in the pasta and cook until al dente.
- Season the soup with salt and pepper to taste and serve.
