Roasted Chicken Noodle Soup Recipe

1. 1

   Preheat oven to 450u00b0F. Place chicken on a rimmed baking sheet and rub with olive oil. Sprinkle chicken with salt and thyme. Bake until cooked through (when a knife pierces the thickest part of a thigh, the juices should run golden) about 30 minutes. Let cool.

2. 2

   Place stock, carrots, celery, leeks, and Parmesan rind in a large pot. Bring to a boil over medium high heat. Reduce to a simmer and cook until vegetables are tender, about 25 minutes. Add 5 sprigs of thyme to broth and let cook 5 minutes more.

3. 3

   When chicken is cool enough to handle, remove skin. Rub meat with seasoned side of the skin. Cut meat from the bones and roughly chop chicken to 1/2 inch pieces.

4. 4

   Add chicken and pasta to soup. Raise heat and bring soup to a boil. Reduce heat and simmer for 5 minutes. Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.