Name: Spicy Chicken Noodle Soup
Ingredients: 2 large (7 1/2-ounce) bone-in, skin-on chicken thighs; 3/4 teaspoon black pepper; 1 teaspoon kosher salt, divided, plus more to taste; 2 tablespoons grapeseed oil; 4 cups lower-sodium chicken stock; 3/4 ounce Parmesan cheese, grated (about 3 tablespoons), divided; 8 ounces uncooked thin spaghetti or angel hair pasta; 8 fresh basil leaves, sliced, divided; 4 soft-cooked large eggs, peeled and halved lengthwise; Calabrian chile paste (optional)

Ingredients

2 large (7 1/2-ounce) bone-in, skin-on chicken thighs
3/4 teaspoon black pepper
1 teaspoon kosher salt, divided, plus more to taste
2 tablespoons grapeseed oil
4 cups lower-sodium chicken stock
3/4 ounce Parmesan cheese, grated (about 3 tablespoons), divided
8 ounces uncooked thin spaghetti or angel hair pasta
8 fresh basil leaves, sliced, divided
4 soft-cooked large eggs, peeled and halved lengthwise
Calabrian chile paste (optional)

Steps

Pat the chicken dry with paper towels and sprinkle the pepper and 3/4 teaspoon salt evenly over it. Heat grapeseed oil in a large Dutch oven over medium-high. Cook the chicken skin-side down without moving it for about 7 minutes, until the skin is crisp and golden brown. Turn it and brown the other side about 4 minutes. Leaving the chicken in the Dutch oven, carefully discard the rendered fat except for 2 tablespoons.
Add the chicken stock and 1 1/2 tablespoons Parmesan to the Dutch oven. Bring to a simmer over medium-high, then lower to medium-low and cover. Cook until an instant-read thermometer in the thickest part of the chicken reads 180°F, about 15 minutes.
While the chicken is cooking, bring salted water to a boil over high heat in a large pot. Cook the pasta in it for 1 minute less than the package's al dente directions.
Take the chicken out and cool slightly for about 10 minutes. Shred it, discarding the skin and bones, and set aside. Turn the heat under the Dutch oven down to low and season the stock with the remaining 1/4 teaspoon salt, plus more to taste. Add the shredded chicken and half the sliced basil, about 1 tablespoon. Bring back to a simmer over medium-high, then drain the pasta and immediately add it to the simmering stock. Cook about 1 minute, until the pasta is al dente.
Distribute the pasta, chicken, broth and remaining basil among 4 bowls. Top each evenly with eggs with their yolks facing up, the remaining 1 1/2 tablespoons Parmesan, and a small spoonful of Calabrian chile paste if using.