You already know I’m in my soup era. So many of my soup recipes are delicious combinations of the same ingredients in different ways, like ginger, turmeric, and coconut. This recipe is much simpler, with lots of veggies, tender chicken, and comforting noodles to cozy up any cold day. I also added leeks, which you can substitute with another small onion if you don’t have any, but I love the milder onion flavor they give.
Ingredients
4 bone-in, skin-on chicken thighs
1 teaspoon salt, divided
Fresh black pepper
2 small leeks (or 1 large)
½ yellow onion
4 medium carrots
1 head garlic, divided
4 cups vegetable broth
1 cup spaghetti, broken into 1” pieces
2 teaspoons driedoregano
Juice of 1/2 lemon
Fresh, chopped parsley and dill, to garnish
Directions
Pat the chicken thighs dry with a paper towel and season with ½ teaspoon salt and a few turns of black pepper.
In a large stock pot, heat the avocado oil, and once shimmering, add the chicken to sear. Cook for 2 minutes on each side, until golden brown. Remove the chicken from the pot with tongs and set on a plate.
While the chicken sears, trim and chop the leek into ½” pieces, the onion into ½” pieces, and the carrots into ½” thick coins. Roughly chop about 7 garlic cloves.
Add the veggies into the pot and cook for 5-7 minutes, until tender.
Pour in the broth and 2 cups water, scraping the bottom of the pot to get the brown bits in.
Add the chicken back to the pot.
Bring the soup to a simmer, then lower the heat, cover, and cook for 1 hour.
Remove the chicken from the pot and shred.
Stir in the garlic powder, remaining salt, and a few more turns of black pepper. Taste and adjust seasonings as necessary.
Return the shredded chicken to the pot and add the broken spaghetti.
Cook for 8-10 minutes, until the noodles are cooked to your liking. Grate the remaining 3 garlic cloves into the soup and remove from heat.
Squeeze in the lemon juice and garnish with fresh parsley and dill to serve.
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