Ardolino-style Chicken Soup

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 3
• 1 1/2 lbs chicken thighs, on the bone with skin
• 1 medium yellow onion, halfed and peeled in layers
• 3 -5 carrots, peeled and largely chopped
• 1 -2 celery rib, largely chopped
• 1 tablespoon fresh parsley, finely chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 large bay leaf
• 1 sprig fresh thyme
• 1/4 teaspoon black pepper
• 1/2 cup italian-style tomato sauce

Recipe

• 1 place the chicken thighs on the bottom of a large stock pot, then add all other ingredients.
• 2 add enough of cold water to cover chicken and all ingredients (about 3-4 quarts). the amount of water will vary depending on the number of pounds of chicken thighs used.
• 3 bring to a boil over high heat.
• 4 once it begins to boil, reduce the heat to maintain a gentle simmer until the chicken is tender and thoroughly cooked, about 30-40 minutes.
• 5 drain the broth through a colander into a large bowl. pull out the celery and the carrots and add to the broth, if desired.
• 6 let the broth cool, then skim the excess fat off of the top.
• 7 remove the skin from the chicken and discard. cut the chicken into bit-size pieces and add to the broth, if desired. (save whatever chicken you do not add to the broth - it makes great chicken salad!).
• 8 reheat the broth. add your cooked pasta or noodle of choice just before serving.