Chicken Noodle Soup

Ingredients

chicken breasts bone-in, skin-off split

5 1/3 lb

water

10 2/3 cup

celery

5 stalk

carrots

2 2/3 lb

yellow onion

1 1/3 lb

garlic cloves

4 clove

bay leaf

1 1/3 leaf

black peppercorns

1 1/3 tbsp

kosher salt

1 1/3 tsp

black pepper

to taste

olive oil

2 2/3 tbsp

baby spinach

4 cup

fusilli pasta

16 oz

Method

1. 01Place chicken breasts in a large pot. Pour 8 cups water over chicken, ensuring full submersion. Add 2 celery stalks, 1 carrot halved, 1/2 onion, garlic, peppercorns, and 1 tsp salt. Bring to boil, reduce heat, and simmer 2 hours.2 hr
2. 02Remove chicken with tongs to a cutting board and cool until handleable.10 min
3. 03Set a strainer over a large bowl. Pour broth through strainer, pressing vegetables with a spatula to extract all liquid. Discard solids and set broth aside.
4. 04Shred chicken by hand, removing all bones carefully. Set aside.
5. 05Dice remaining 1/2 onion, 2 celery stalks, and 1 large carrot.
6. 06Heat olive oil in the same pot over medium-high heat. Add diced carrots, onion, celery, salt, and pepper. Cook until tender, about 8 minutes.8 min
7. 07Pour broth back into pot. Add shredded chicken to taste.
8. 08Bring a large pot of salted water to boil. Cook pasta until just shy of al dente per package instructions.12 min
9. 09Stir spinach into soup until wilted. Season to taste with salt and pepper.
10. 10Place desired amount of cooked pasta in soup bowls. Ladle soup over noodles and serve.