In a large pot combine the chicken stock, the water and the chicken thighs. Bring to a boil and then reduce heat to a simmer. Cook until the chicken is cooked through, approximately 20 minutes. Be sure to skim off any foam that rises to the top.
8 cups (1.89 litres) chicken broth, 6 cups (1.42 litres) water, 6 chicken thighs (skin removed) with bone
While the chicken is cooking, prepare your vegetables. Finely dice your onion, celery and carrots, chop up your mushrooms and finely dice your garlic. Keep these ingredients separate and set aside.
1 medium onion, 2 stalks celery, 1 cup diced mushrooms, 2 carrots, 2 garlic cloves
In a large skillet over medium high heat add the butter, olive oil, dry thyme and the bay leaf and saute the onions and celery until softened. Next, add the garlic and mushrooms and cook until the mushrooms no longer release any water - approximately 5 minutes. Set aside.
Once the chicken has cooked, remove it from the soup pot and set aside.
Add the carrots and the pasta (see Notes below) to the soup pot, along with the sautéed onions, garlic, celery and mushrooms. Bring to a boil and then reduce to simmer.
2 carrots, ½ pound pasta of your choice
While your pasta is cooking, shred your chicken using two forks, being careful to remove all bones.
Return the chicken to the soup pot and season with salt and pepper. Cook until the pasta is cooked, according to package directions.
1 tbsp salt, 1/4 tsp black pepper
Remove soup from heat and serve. Garnish with chopped parsley, if desired.
⅓ cup chopped parsley, optional
We used bone in, skinless chicken thighs for this recipe. You can however also use an entire chicken, or even chicken breasts.If using vermicelli pasta, or another pasta which cooks quickly, cook your carrots first until almost ready and then add your quick cooking pasta.