Name: Old-Fashioned Chicken Noodle Soup
Total time: 1 h
Ingredients: 1 1/2 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 ½-inch pieces; 1 celery rib , cut into ½-inch pieces; 2 sprigs fresh thyme; 1 bay leaf; 5 ounces spaghetti , broken into 1-inch pieces (1½ cups); 1 tablespoon minced fresh parsley

Why This Recipe Works

We were after a comforting, deeply flavored old-fashioned chicken noodle soup that was easy enough to make when you're feeling under the weather. Browning bone-in chicken pieces before simmering them in store-bought chicken broth creates an intensely chicken-y soup base. A standard mix of onion, celery, and carrot simmered alongside the chicken enhanced rather than distracted from the chicken broth's richness. And though egg noodles are common in homemade versions of old-fashioned chicken noodle soup, tasters preferred spaghetti broken into bite-size pieces, which gave a nostalgic nod to canned versions but had loads more flavor.

Before You Begin

If you prefer, 4 ounces (2 cups) of egg noodles can be substituted for the spaghetti. Fresh dill can be substituted for the parsley.

Instructions

Pat 1½ pounds bone-in chicken breasts and/or thighs dry with paper towels and sprinkle with ¼ teaspoon table salt and ¼ teaspoon pepper. Heat 1 tablespoon vegetable oil in Dutch oven over medium-high heat until shimmering. Cook chicken until well browned all over, 8 to 10 minutes.

Add 8 cups chicken broth; 1 chopped onion; 1 carrot, peeled and cut into ½-inch pieces; 1 celery rib, cut into ½-inch pieces; 2 thyme sprigs; 1 bay leaf; and ¼ teaspoon table salt, scraping up any browned bits. Bring to boil, cover, and reduce heat to low. Simmer until breasts register 160 degrees and thighs register at least 175 degrees, 14 to 17 minutes.

Remove pot from heat; discard thyme sprigs and bay leaf. Transfer chicken to plate and let cool slightly. Using 2 forks, shred chicken into bite-size pieces; discard skin and bones.

Return soup to boil over medium-high heat and add 5 ounces spaghetti, broken into 1-inch pieces. Cook, uncovered, until pasta is tender, 9 to 11 minutes, stirring often. Add chicken and 1 tablespoon minced parsley and cook until chicken is warmed through, about 2 minutes. Season with salt and pepper to taste. Serve.TO MAKE AHEAD: Soup can be made through step 3, covered, and refrigerated for up to 2 days.