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Ingredients
- 2 bone-in skin-on chicken leg quarters or bone-in skin-on breasts
- 1 medium yellow onion, finely chopped
- 3 celery ribs, thinly sliced
- 3 medium carrots, peeled and thinly sliced
- 10 cloves garlic, minced
- 8 cups low-sodium chicken bone broth
4 sprigs thyme
kosher salt- 8 oz high-protein small pasta shells
- finely grated Parmesan
- chopped fresh parsley
Instructions
- Bring the chicken, onion, celery, carrots, garlic, broth and thyme to a simmer in a 5- to 6-quart pot. Simmer briskly over medium heat for 15 to 20 minutes.
- Reduce to medium-low and simmer gently for about 45 minutes more, until the chicken pulls away from the bone. Let the chicken cool briefly, discard the bones and shred the meat back into the soup.
- Cook the pasta in a separate pot of salted water until al dente and drain it.
- Divide the shells among bowls. Ladle the soup over them and top with Parmesan and parsley.
Notes
Keep the cooked shells separate from the broth until serving.
Adapted from Francesca Zani, Delish.
