- 2-1/2 pounds bone-in chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 garlic clove, minced
- 4-5 cups chicken broth (Kettle and Fire brand if possible)
- 4 celery ribs, chopped
- 4 medium carrots, chopped
- 2 bay leaves
- 1/4 teaspoon dried thyme
- 1 cup Jovial gluten free pasta (optional)
- Shredded Parmesan or Pecorino Romano cheese for serving, if desired.
- Pat chicken dry with paper towels; sprinkle with salt and pepper.
- In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes.
- Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.
- Add onion to drippings; cook over medium-high heat until tender, 4-5 min.
- Add garlic; cook 1 minute longer.
- Add broth, stir to loosen browned bits and bring to a boil. Return chicken to pan.
- Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
- Transfer chicken to a plate. Remove soup from heat.
- Cook pasta according to package directions, if using.
- Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Season with salt and pepper, if desired. Discard bay leaves.
- Serve with shredded Parmesan or shredded Pecorino Romano cheese.
Mary-Beth says: “Chicken soup is incredibly delicious while packed with vitamins, minerals, and some scientific evidence as a cure for the common cold!”