Zesty Chicken Noodle Broth

A Comforting Chicken and Pasta Delight: Your New Favorite Dish!

Ingredients:

• 2 large bone-in, skin-on chicken thighs (7.5 ounces each)
• 3/4 teaspoon black pepper
• 1 teaspoon kosher salt (plus more if needed)
• 2 tablespoons grapeseed oil
• 4 cups lower-sodium chicken stock
• 3/4 ounce Parmesan cheese, grated (about 3 tablespoons, divided)
• 8 ounces uncooked thin spaghetti or angel hair pasta
• 8 fresh basil leaves, sliced (divided)
• 4 large eggs, soft-cooked, peeled, and halved
• Calabrian chile paste (optional)

Cooking Time: A Symphony of Flavors

Prepare to embark on a culinary journey where crispy chicken thighs meet rich, comforting broth and delicate pasta. Here's how to create this delightful dish:

Begin by patting your chicken dry with paper towels, ensuring it’s free of excess moisture. Generously sprinkle the chicken with black pepper and 3/4 teaspoon of salt. In a large Dutch oven, heat the grapeseed oil over medium-high heat until shimmering. Place the chicken in the pot, skin-side down, and let it sizzle undisturbed for about 7 minutes or until the skin is beautifully golden and crispy. Flip the chicken and continue cooking for an additional 4 minutes until both sides are perfectly browned.

Next, carefully discard all but 2 tablespoons of the rendered fat from the Dutch oven. Pour in the chicken stock and add 1 1/2 tablespoons of grated Parmesan. Bring this glorious mixture to a simmer over medium-high heat, then lower the heat to medium-low, cover, and let it cook until an instant-read thermometer poked into the thickest part of the chicken reads 180°F, roughly 15 minutes.

While your chicken bathes in flavorful stew, bring a large pot of salted water to a boiling frenzy. Once boiling, add the pasta and cook it for just one minute less than the package instructions for the perfect al dente bite.

Once the chicken is done cooking, remove it from the pot and allow it to cool for about 10 minutes. Discard the skin and bones, shred the tender meat, and set it aside. Lower the heat of the Dutch oven to low, taste the stock, and adjust with the remaining 1/4 teaspoon of salt if desired. Stir in the shredded chicken and half of the sliced basil.

Bring the pot back to a simmer over medium-high heat. Drain the pasta and add it directly to the bubbling stock mix in the Dutch oven. Cook for an additional minute to ensure the pasta melds perfectly with the broth.

Finally, it’s time to serve! Divide the luscious pasta, succulent chicken, and flavorsome broth among four bowls. Crown each helping with a soft-cooked egg, yolk side up, a sprinkle of the remaining Parmesan, and, if you’re feeling adventurous, a small dollop of spicy Calabrian chile paste.

Cooking Wisdom: Mastering Stock vs. Broth

Understanding the difference between broth and stock can elevate your cooking. Broths are crafted from cooking the meat, leading to a thinner and lighter consistency ideal for soups. Stocks, on the other hand, derive their richness from cooking bones, resulting in a thicker, more gelatinous texture thanks to the collagen.

Is Homemade Chicken Stock Worth It?

While store-bought stock can save you time, the depth of flavor in homemade stock is unparalleled. By incorporating food scraps like bones, Parmesan rinds, and vegetable peelings, you can create a stock that never disappoints. This approach not only keeps your kitchen well-stocked but also ensures that you have hearty stock on hand whenever inspiration strikes.

Final Touches

Whether you choose to whip up this delicious recipe in advance or pair it with your favorite Sauvignon Blanc, this Chicken and Pasta Delight is guaranteed to warm your heart and satisfy your taste buds!