1 Tbsp olive oil
3 bone-in, skin-on chicken breasts (season both sides with salt and pepper)
1 large onion, chopped
2 large carrots, peeled and sliced
3 celery stalks, sliced
2 litres chicken stock (watch the video below)
1 bay leaf
A few sprigs of thyme
Salt and black pepper to taste
1 cup pasta (tagliatelle broken into smaller pieces)
2 Tbsp chopped fresh parsley
Heat olive oil in your soup pot over medium heat. Season chicken on both sides with salt and pepper and brown, skin side down, for about 3 to 4 minutes. Turn over and cook another 2 minutes. Remove from pot and add onions, carrots and celery. Sauté for 5 minutes, using a wooden spoon to loosen (deglaze) the browned bits on the bottom of the pot. Return chicken to pot and pour stock over. Add bay leaf and thyme. Bring to a boil and reduce the heat to low. If a foam forms, skim off the top and discard. Cover and let simmer for 25 minutes. Remove chicken. Remove and discard skin. Shred meat with a fork, discarding bones and gristle. Return to the pot and add pasta. Bring to a low boil and cook until pasta is just done, about 8 minutes. Stir in parsley and serve.
WATCH Gordon Ramsay make homemade chicken stock.
Source: Capricorn Review