Browning the chicken pieces before simmering them with the vegetables produces a rich, flavorful soup broth.
Recipe courtesy of Williams-Sonoma.
- 1 tablespoon canola oil
- 1 chicken, 3 1/2 to 4 pounds, quartered
- Salt and freshly ground pepper, to taste
- 2 large yellow onions, cut into 1/2-inch rounds
- 4 large carrots, peeled and cut into 1/2-inch rounds
- 1 bunch celery, tops and bottoms trimmed, cut into 1-inch chunks
- 4 cups low-sodium chicken broth
- 2 quarts water
- 1 bay leaf
- 2 fresh thyme sprigs
- 1/2 teaspoon ground coriander
- 1/2 pound dried fettuccine, broken into 2-inch pieces
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 In a large stockpot over medium-high heat, warm the canola oil. Season the chicken with salt and pepper. When the oil is hot, add the chicken pieces, skin side down, and cook until well browned, 4 to 5 minutes per side. Add the onions, carrots, celery, chicken broth, water, bay leaf, thyme sprigs and coriander. Bring to a boil, reduce the heat to medium-low and simmer gently until the meat is nearly falling off the bones, about 1 1/2 hours. Discard the bay leaf and thyme sprigs, transfer the chicken to a colander and let cool to the touch.
- 2 Meanwhile, in a large pot two-thirds full of boiling salted water, add the pasta and cook according to the package instructions. Drain the noodles in a colander and cool under cold running water; set aside.
- 3 Remove the chicken meat from the bones, discarding the skin and bones, and cut the chicken into 1/2-inch pieces. Skim the fat from the broth and return the chicken to the pot along with the pasta, salt and pepper. Cook, stirring, until the pasta is heated through, 3 to 4 minutes. Adjust seasonings as needed, stir in the parsley and serve immediately. Serves 6.