Ingredients
1 whole chicken (about 4 pounds), cut into 8 pieces
4 cups low-sodium chicken broth
5 cups water
Coarse salt and freshly ground pepper
2 medium yellow onions, thinly sliced
4 garlic cloves, crushed
4 medium carrots, sliced 1/2 inch thick on the diagonal
2 celery stalks, sliced 1/4 inch thick on the diagonal
12 sprigs flat-leaf parsley, plus chopped leaves for serving
2 ounces angel-hair pasta
Preparation
In a stockpot, combine chicken, broth, the water, and 1 teaspoon salt. Bring to a boil, skimming off foam from surface with a large spoon. Reduce heat to medium-low, and simmer 5 minutes, skimming frequently. Add onions, garlic, carrots, celery, and parsley. Simmer, partially covered, until chicken is cooked through, about 25 minutes.
Remove parsley and chicken, discarding back, neck, and parsley. Let cool, then tear meat into bite-size pieces. Skim fat.
Return broth to a boil and add pasta; simmer 5 minutes. Stir in 3 cups chicken (reserve remaining chicken for another use).
Season soup with salt and pepper. Garnish with chopped parsley before serving.
