Italian Noodle Soup (Brodo di Pollo)

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion, roughly chopped
• 2 medium carrots, roughly chopped
• 1 celery stalk, roughly chopped
• 5 tablespoons tomato purée
• 4 to 6 chicken drumsticks or 2 large chicken legs
• 8 1/2 cups water
• 5 ounces dry spaghetti
• Kosher salt and freshly cracked black pepper, to taste
• Chopped parsley, for garnish

Preparation

1. In a large saucepan set over medium heat, add and heat up olive oil. Add in onion, carrots, and celery, tossing to combine with the oil.
2. Add tomato purée, chicken, and water. Bring to a boil, reduce to a simmer, cooking for 45 to 60 minutes.
3. While the broth is simmering, bring a pot of water to boil and cook spaghetti until al dente or according to the package instructions.
4. After the broth has reduced, strain the broth into a large clean bowl, reserving the vegetable and chicken for another meal.
5. Season broth with a bit of salt and pepper.
6. Divide the pasta among 4 bowls and ladle in the broth into the bowls. Garnish with parsley if desired. enjoy!