Ingredients
1 1/2 lb chicken thighs
4 large carrots
5-6 stalks of celery
1 yellow onion
1/4 cup white wine
6 cups chicken broth
1/2 tbsp dried parsley
1/2 tbsp dried basil
fresh parsley
1/2 lb uncooked pasta (short)
s/p
Directions
1. Preheat oven to 350 degrees.
2. Pan sear chicken thighs, three minutes each side (we use our cast iron which can also go in the oven!) Add white wine, then roast chicken in oven for approximately 20 minutes (while you chop all your veggies – cut your celery and carrots into rounds, and the onion into half-moons)
3. Saute onion. When onions turn translucent add the carrots. Cook for five minutes.
4. Remove chicken from oven, and cut chicken into chunks (may only be partially cooked – that’s ok.)
5. Add to stock pot with celery and cooking juices.
6. Add broth, noodles, and seasoning and bring to a boil. Let simmer for one hour, and serve hot with fresh parsley!
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