Remove and discard the skin from the chicken thighs then season the chicken generously with salt & pepper and set aside.
Heat the oil in a dutch oven or large pot over medium heat then add the onion, celery, and carrot and cook, stirring often, until vegetables soften, about 8 minutes.
Add the chicken into the pot then pour in 6 cups of water and bring to a boil over medium-high heat.
Reduce the heat to medium-low and stir in the thyme, 1 tsp salt, and 1/4 tsp black pepper.
Simmer the soup, stirring occasionally, until chicken is tender, about 45 minutes.
Transfer the chicken to a plate then use two forks to shred the chicken, discarding any bones and cartilage.
Return the shredded chicken to the pot then reduce the heat to low and simmer over low heat while you make the pasta.
Cook the alphabet pasta according to package directions then drain.
Taste the soup and season with additional salt & pepper to taste.
Ladle some of the cooked alphabet pasta into a serving bowl then ladle some soup on top and serve.
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