Snow Day Chicken Soup

Directions

1. Season the chicken with salt and pepper and place on a baking sheet lined with parchment paper. 
2. Broil the chicken on high for 10-15 minutes, until the top is golden and charred. Keep an eye on it!
3. Using tongs, flip the chicken and broil the other side for 5 minutes, again until it’s golden brown. Remove the chicken from the oven and keep on the sheet pan while you start the soup.
4. Heat the oil in a large stock pot over medium-high heat. Add the onions, celery, and carrots and cook for 5-7 minutes, until softened.
5. Add the chicken to the pot and fill with water until it’s mostly covered. Bring the liquid to a boil. 
6. Once the water is boiling, lower the heat to a simmer and cover the pot. 
7. Cook for 2-3 hours over low heat so the chicken infuses the water with flavor and gets fully cooked. 
8. Remove the chicken from the pot and shred the meat. Add the cauliflower, pasta, and garlic to the soup and return the shredded meat to the soup.
9. Cook for another 15-20 minutes, until the cauliflower is fork-tender and the pasta is cooked. Taste and adjust seasonings as needed, then serve. Store any leftovers in an airtight container in the fridge or freeze for up to 3 months.