This chicken noodle soup recipe is about as classic as they come. You’ll use a whole chicken to lend tons of flavor and body to the broth, but pull the breasts out first so they don’t overcook and turn dry. They continue to cook in the soup and become incredibly tender as they braise. Ditalini is the pasta shape of choice here, but feel free to use any small quick-cooking pasta you have! We wouldn’t be mad about orzo or ABCs either.
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