2 packs (8 total pieces) chicken thighs
Onion - peeled top layer off and slice into quarters
Salt
Water
Carrots - 3 large peeled and diced
Celery - 3-4 stalks diced
Pepper
2 tbs olive oil
3 bay leaves
Dice carrots, celery, and onion
In the bottom of large pot add 2 tbs olive oil and all diced vegetables. Let simmer for a few minutes over medium heat until onions start to turn clear without browning.
Add chicken, 2 tbs salt, pepper (a sprinkle) and 10 cups of water.
Bring to boil
Reduce to medium heat. Let simmer for 40 minutes stirring occasionally.
Add 2 c of water and 1 table spoon of salt, let sit over medium for another 30 minutes stirring occasionally.
Add 1 more tbs of salt
Add 2-4 more cups of water if needed, and reduce to slightly hotter than simmer and add entire box of pasta. Cook for additional 90 more minutes stirring occasionally.
Carefully remove all bones, chicken skin, and bay leaves, with long handled tongs.
Enjoy!
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