-
1
Heat 1 tablespoon of the oil in a stockpot or large pot over high heat.
-
2
Cut the chicken thighs into 1-inch pieces.
-
3
Season the chicken with 1/2 teaspoon of the salt and add it to the pot.
-
4
Cook the chicken for 4 minutes without stirring, or until it is browned.
-
5
Flip the chicken and cook for an additional 3 to 4 minutes, or until the second side is browned.
-
6
(Browning the chicken pieces well adds richness and color to the soup.)
-
7
Set the chicken aside in a separate bowl, leaving as much fat as possible in the pot.
-
8
If no fat is left, add the additional tablespoon olive oil.
-
9
Add the celery, carrots, onion, and herbs to the pot and cook over medium heat for 5 minutes, stirring occasionally, until the carrots are slightly soft.
-
10
Add the garlic and cook for 1 minute.
-
11
While stirring, scrape any brown bits off the bottom of the pot and incorporate them with the vegetables.
-
12
Return the chicken and any juices that have accumulated in the bowl to the pot.
-
13
Add 5 cups water and stir.
-
14
Bring the soup to a boil over high heat, and then reduce the heat to low.
-
15
If any scum has formed on the top, skim it off.
-
16
Simmer the soup for 15 minutes, and then stir in the pasta.
-
17
Simmer for an additional 15 minutes.
-
18
If the pasta is not done, continue simmering until the pasta is fully cooked.
-
19
Stir in the hot sauce and remaining teaspoon salt and serve.
-
20
The soup will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 3 months.
