Chicken Noodle Soup

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Step 1

Season chicken thighs all over with kosher salt and black pepper. Add oil to a large pot over medium heat. Once hot, add chicken thighs skin side down, and sear until deeply golden, about 8-12 minutes. Flip and cook second side about 3 minutes more.

Step 2

Remove chicken to a plate and set aside. Carefully, pour off some fat if it seems like too much (around 1-2 Tbsp will be good!)

Step 3

Add onion, carrot, celery, fennel, parsnip, garlic, and ginger to the pot. Cook for about 3 minutes, just until veggies start to sweat. (they are going to cook mostly in the broth!)

Step 4

Pour in chicken stock and add in bay leaves and thyme. Return chicken to the pot. Bring mixture to a simmer.

Step 5

Simmer on low for 30-35 minutes until chicken is cooked (at least 185F), and vegetables are tender.

Step 6

Remove chicken, bay leaves and thyme from soup. Let chicken cool for a few minutes so you can handle it. Remove skin and discard. Shred chicken and return to soup. (you can leave the soup on low while you do this!)

Step 7

Stir in lemon zest. Season to taste with more salt and pepper.

Step 8

Stir in fresh herbs

Step 9

Add cooked pasta to each individual bowl and pour hot soup over.

Step 10

Serve topped with a squeeze of fresh lemon juice, more dill, pecorino, a drizzle of olive oil, and black pepper. So comforting!