Ingredients:

  • 1.5 kg bone-in, skin-on chicken thighs
  • 2.5 liters low-sodium chicken stock
  • 475 ml filtered water
  • 1 large yellow onion, diced (approx. 200g)
  • 3 large stalks celery, sliced into 1/2 inch rounds
  • 3 medium carrots, peeled and sliced into thick coins
  • 3 large Russet potatoes, peeled and cubed into 1-inch chunks
  • 1 green bell pepper, diced
  • 4 cloves garlic, smashed and minced
  • 200g ditali pasta
  • 1 tsp crushed red pepper flakes
  • 1 tsp dried oregano
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp freshly grated Pecorino Romano cheese

Instructions:

  1. Heat the 1 tbsp olive oil in a large heavy bottomed pot over medium heat. Add the diced onion, sliced celery, and diced green pepper. Cook for 6 minutes until the onions are translucent and the pepper smells fragrant.
  2. Stir in the minced garlic, 1 tsp crushed red pepper flakes, and 1 tsp dried oregano. Toast these in the oil for 1 minute releases their essential oils for a deeper flavor.
  3. Place the 1.5 kg chicken thighs into the pot, skin side down. Sizzle for 4 minutes until the skin starts to render some fat.
  4. Pour in the 2.5 liters of chicken stock and 475 ml of filtered water. Use a wooden spoon to scrape up any browned bits from the bottom. Bring to a boil, then reduce to a gentle simmer.
  5. Toss in the carrot coins and the 3 cubed Russet potatoes. Adding them now ensures they are perfectly tender by the time the chicken is cooked.
  6. Let the soup bubble softly for 45 minutes uncovered. The liquid should reduce slightly and the chicken should be falling off the bone.
  7. Carefully lift the chicken thighs out of the pot. Remove and discard the skin and bones. Shred the meat into bite-sized pieces using two forks.
  8. While you shred the chicken, add the 200g ditali pasta directly into the boiling soup. Boil for 8-10 minutes until the pasta is al dente.
  9. Stir the shredded chicken back into the pot. Add the 1 tsp salt and 0.5 tsp black pepper. Taste the broth; it should be bold and spicy.
  10. Stir in the 1/4 cup fresh parsley and the 2 tbsp Pecorino Romano cheese. The cheese will slightly emulsify, turning the broth silky and rich.