Chicken and Spaghetti Soup

1. 1

   In a large heavy pot, heat the oil over medium heat until hot.

2. 2

   Brown the chicken, in batches if necessary, transferring the chicken to a plate as browned, about 6 minutes per batch.

3. 3

   Stir the onions, carrots, celery, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, about 8 minutes.

4. 4

   Stir in the chicken with any accumulated juices and the stock, and bring to a gentle boil.

5. 5

   Cook the soup, stirring occasionally, until the chicken is cooked through, about 20 minutes.

6. 6

   Stir in the pasta and cook until al dente.

7. 7

   Season the soup with salt and pepper to taste and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.