Six-Ingredient Chicken Noodle Soup
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Everyday Food, September 2010
- Prep Time 20 minutes
- Total Time 45 minutes
- Yield Serves 4
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Ingredients
- 2 bone-in, skin-on chicken breast halves (1 1/2 pounds total)
- 8 bone-in, skin-on chicken thighs (3 1/4 pounds total)
- 8 cups low-sodium chicken broth
- 4 medium carrots, cut into 1/4-inch-thick rounds
- 4 ounces spaghetti, broken into 2-inch pieces (about 1 cup)
- 1 cup frozen peas
- Coarse salt and ground pepper
Directions
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In a large pot, combine chicken, broth, and 8 cups 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.
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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; refrigerate 4 thighs for Chicken and Sweet Potato Hand Pies. Shred remaining chicken and add, along with peas, to pot. Cook until heated through. Season to taste with salt and pepper.
this was too much work with too little payoff for a weekday, after work meal. even though there aren't many ingredients, it took a while to get done. my troops were restless waiting for it to hit the table. I didn't love it; sorry, everyday food crew.
Quick and easy. I used leftover shredded chicken, which worked just fine. I'd substitute egg noodles for the spaghetti though. http://meganskitchenadventures.blogspot.com/2011/01/six-ingredient-chick...