“Chicken soup, a popular home remedy for the common cold since at least the 12th century, may really help,” says a report from the U.S. National Library of Medicine.
1 tblsp olive oil
2 bone-in, skin-on chicken breasts (season both sides with salt and pepper)
1 large onion, diced
3 large carrots, peeled, cut in half lengthwise and sliced
3 celery stalks, sliced
2 litres chicken stock (watch video below)
1 bay leaf
A few sprigs of thyme
Salt and black pepper to taste
1 cup pasta (tagliatelle broken into smaller pieces)
2 tblsps chopped fresh flat-leaf parsley
Heat olive oil in your stock pot over medium heat. Add chicken, skin side down and cook until browned, about 3 to 4 minutes. Flip and cook another 2 minutes. Remove from pot and add onions, carrots, and celery. Saute for 2 minutes, using a wooden spoon to loosen (deglaze) browned bits on the bottom of the pot. Season with salt and pepper. Pour in stock, bay leaf, and thyme. Bring to a low boil, and reduce heat to low. If a foam forms, skim off the top and discard. Cover and let simmer for 25 minutes. Remove chicken. Remove and discard skin. Shred meat with a fork, discarding bones. Return to pot and add pasta. Bring to a low boil and cook until pasta is just done, about 8 minutes. Stir in parsley and serve.