4 Servings 140 min Cook
3 Tbsp Parsley
1 Thigh, bone removed Chicken Thigh
1 Large Onions
1 Leek Leeks
1 Stalks, large (11 inches long) Celery
1 Tsp Pepper
1 Tbsp, crumbled Bay Leaf
1 Cup Vermicelli
12 Cup Water
Chop up the onion, celery, carrots, and leek.
Also chop up some of the parsley (to make 2 tbsps).
In a large saucepan over medium heat, combine the chicken, onion, leek, celery, carrot, pepper, bay leaves, parsley sprigs, and water.
Bring to a boil, and using a slotted spoon or strainer, remove any scum/junk floating on the surface.
Reduce heat to low and simmer for 2 hours.
Do not cover.
Remove chicken thigh from soup and set aside to cool.
If the thigh has a bone, remove the bone from chicken (and skin), and chop into small cubes.
Add chopped chicken to soup and bring to a boil.
Break spaghetti into small pieces (about 2 inches or 5 cm) and add to soup.
Reduce heat to medium and cook until spaghetti is tender, or about 10 minutes.
Season soup with salt and pepper to taste.
Ladle into bowls, sprinkle with chopped parsley, and serve.