- 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
How to make this recipe
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.