Ingredients

1 tablespoon canola oil 1 chicken, 3 1/2 to 4 pounds, 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 teaspoon ground coriander 1/2 pound dried fettuccine, broken into 2-inch pieces 1 tablespoon finely chopped fresh flat-leaf parsley

Description

Browning The Chicken Pieces Before Simmering Them With The Vegetables Produces A Rich, Flavorful Soup Broth. '

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