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Homemade chicken noodle soup in under an hour! This classic soup delivers hearty flavor and makes chicken for later in the week.
- 2 bone-in, skin-on chicken breast halves (1 1/2 pounds total)
- 8 bone-in, skin-on chicken thighs (3 1/4 pounds total)
- 8 cups low-sodium chicken broth
- 4 medium carrots, cut into 1/4-inch-thick rounds
- 4 ounces spaghetti, broken into 2-inch pieces (about 1 cup)
- 1 cup frounceen peas
- Coarse salt and ground pepper
In a large pot, combine the chicken, broth and 8 cups water. Bring to a boil; reduce to a rapid simmer and cook until chicken is cooked through (skim off foam), about 18 minutes. With tongs, transfer the chicken to a rimmed baking sheet and refrigerate 10 minutes.
Add the carrots to the pot and cook until crisp-tender, about 10 minutes. Add the pasta and cook until tender, about 8 minutes. Remove the skin and bones from the chicken and discard; refrigerate 4 thighs for later use. Shred the remaining chicken and add, along with peas, to the pot. Cook until heated through. Season to taste with salt and pepper.
Recipe reprinted by permission of Martha Stewart Everyday Food. All rights reserved.
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