Soup season has officially started, and this soup is just what you need for comfort during the cold and flu season.
Ingredients
FOR THE. BROTH BASE
4- bone in, skin on chicken thighs
2 -1 quart boxes of low sodium chicken broth, or water but I prefer adding the broth
3 large garlic cloves, cut in half
2 celery stalks, cut in half
1 medium onion, cut into quarters
2 large carrots scrubbed clean and cut in half
2 cheese rinds, either Pecorino or Parmigiano
a handful of parsley
a pinch of dried thyme and salt and pepper
a drizzle of olive oil
FOR THE COMPLETED SOUP
½ of a large onion, chopped
3 garlic cloves, chopped
2 large celery stalks, chopped
2 large carrots, sliced
a handful of parsley
½.- lb. of broken spaghetti, cooked on the side
Instructions
Heat up a large heavy bottom pot, drizzle with olive oil.
Pat dry the chicken thighs and season both sides with salt and pepper.
Place the chicken thighs skin side down and get them golden brown, then flip them over and cook the other side.
Add the 3 cloves of garlic and cook til golden.
Place into the broth, the quartered onion, pieces, carrot and celery halves, cheese rinds, parsley, thyme, salt and pepper.
Get it to a boil and simmer low for a couple of hours, give it enough time for the vegetables and chicken to be tender and where you can see the collagen broken down to a gelatine and producing a delicious bone broth, taste for seasoning.
Remove the chicken thighs and let them cool down, then scoop out and discard all the large pieces of veggies, parsley and the cheese rinds.
Pull the skin and bones off the chicken and shred the chicken, then place it back into the flavorful broth along with all your freshly chopped veggies and herbs..
Simmer until your veggies are tender but not mushy.
Serve with your pre-cooked broken spaghetti into your bowls and some sprinkling of grated cheese.
Enjoy!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2023/09/homemade-chicken-soup-with-broken-spaghetti.html