INGREDIENTS
1 1/3 lb
Chicken thigh, bone in skin on
2 cups
Carrots
2 cups
Celery
2
Garlic cloves
1
Onion, small white or yellow brown
2 tsp
Oregano
1
Parsley
2 tsp
Thyme, dried
3 cups
Chicken broth/stock
6 oz
Egg pasta, thick
1
Salt and pepper
1 tbsp
Olive oil
3 cups
Water