A lot of chicken soups have to simmer for hours before they get that rich chicken flavor. This easy recipe doesn't take long to prepare at all! You'll have the whole family warmed up and eating well in under an hour.
- 1½ pounds bone-in chicken breasts and/or thighs, trimmed
- Salt and pepper
- 1 tablespoon 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 ounces spaghetti, broken into 1-inch pieces (1½ cups)
- 1 tablespoon fresh parsley, minced
1. Pat chicken dry with paper towels and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a Dutch oven over medium-high heat until simmering. Cook the chicken until well-browned all over, 8 to 10 minutes.
2. Add broth, onion, carrot, celery, thyme sprigs, bay leaf and 1/4 teaspoon salt, scraping up any browned bits. Bring to a boil, cover and reduce heat to low. Simmer until breasts register 160 degrees and/or thighs register at least 175 degrees, 14 to 17 minutes.
3. Remove pot from heat; discard thyme sprigs and bay leaf. Transfer chicken to a plate and let cool slightly. Using two forks, shred chicken into bite-sized pieces, then discard skin and bones.
4. Return soup to boil over medium-high heat and add pasta. Cook, uncovered, until pasta is tender, 9 to 11 minutes, stirring often.
5. Add chicken and parsley and cook until chicken is warmed through, about 2 minutes. Season with salt and pepper to taste. Serve.