1 Tbs. canola oil
1 chicken, quartered
Salt and freshly ground pepper, to taste
2 large yellow onions, cut into 1/2-inch rounds
4 large carrots, peeled and cut into 1/2-inch rounds
1 bunch celery, tops and bottoms trimmed, cut into 1-inch chunks
4 cups low-sodium chicken broth
2 quarts water
1 bay leaf
2 fresh thyme sprigs
1/2 tsp. ground coriander
1/2 lb. dried fettuccine, broken into 2-inch pieces
1 Tbs. finely chopped fresh parsley
In a large stockpot over medium-high heat, warm the oil. Season the chicken with salt and pepper. When the oil is hot, add the chicken pieces, skin side down, and cook until well browned, 4 to 5 minutes per side. Add the onions, carrots, celery, chicken broth, water, bay leaf, thyme sprigs and coriander. Bring to a boil, reduce the heat to medium-low and simmer gently until the meat is nearly falling off the bones, about 1 1/2 hours. Discard the bay leaf and thyme sprigs, transfer the chicken to a colander and let cool to the touch.
Meanwhile, in a large pot two-thirds full of boiling salted water, add the pasta and cook according to the package instructions. Drain the noodles in a colander and cool under cold running water; set aside.
Remove the chicken meat from the bones, discarding the skin and bones, and cut the chicken into 1/2-inch pieces. Skim the fat from the broth and return the chicken to the pot along with the pasta, salt and pepper. Cook, stirring, until the pasta is heated through, 3 to 4 minutes. Adjust seasonings as needed, stir in the parsley and serve immediately.
Browning the chicken pieces before simmering them with the vegetables produces a rich, flavorful soup broth.
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