This is the most comforting soup you’re going to have this winter. If tortellini soup and ramen had a baby, this would be it.
- 2 large chicken thighs, preferably skinless and boneless
- 3/4 teaspoon black pepper
- 1 teaspoon salt, divided
- 2 tablespoons avocado oil
- 4 cups lower-sodium chicken stock
- 3/4 ounce Parmesan cheese, grated (about 3 tablespoons), divided
- 8 ounces uncooked thin spaghetti
- 10 basil leaves, sliced, divided
- 4 soft-cooked large eggs, peeled and halved lengthwise
- Calabrian chile paste, for serving
- Pat chicken dry using paper towels; sprinkle with pepper and 3/4 teaspoon salt. Heat oil in a large Dutch oven over medium-high. Place chicken and cook, undisturbed, until crispy and golden brown, about 7 minutes. Flip chicken, and cook until browned on other side, about 4 minutes. Carefully remove and discard all but 2 tablespoons of rendered chicken fat from Dutch oven, leaving chicken in Dutch oven.
- Add chicken stock and 1 1/2 tablespoons Parmesan to Dutch oven; bring to a simmer over medium-high. Reduce heat to medium-low; cover and cook about 15 minutes.
- While chicken cooks, bring a large pot of salted water to a boil over high. Add pasta, and cook 1 minute less than package directions for al dente.
- Remove chicken from Dutch oven, and let cool slightly, about 10 minutes. Shred chicken (discard skin and bones if using), and set aside. Reduce heat under Dutch oven to low; sprinkle stock mixture with remaining 1/4 teaspoon salt, plus more to taste. Add shredded chicken and half of sliced basil (about 1 tablespoon) to stock in Dutch oven. Bring to a simmer over medium-high. Drain pasta, and add to simmering stock mixture in Dutch oven. Cook until pasta is al dente, about 1 minute.
- Divide pasta, chicken, and broth among 4 bowls. Top evenly with eggs, remaining 1 1/2 tablespoons Parmesan; remaining basil, and a small spoonful of Calabrian chile paste, to taste.