Spicy Chicken Noodle Soup

Description

1. Pat chicken dry using paper towels; sprinkle evenly with pepper and 3/4 teaspoon salt. Heat grapeseed oil in a large Dutch oven over medium-high. Place chicken, skin side down, in Dutch oven; cook, undisturbed, until skin is 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.

2. 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 until an instant-read thermometer inserted in thickest portion of chicken registers 180°F, about 15 minutes.

3. 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.

4. Remove chicken from Dutch oven, and let cool slightly, about 10 minutes. Shred chicken (discard skin and bones), 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 immediately add to simmering stock mixture in Dutch oven. Cook until pasta is al dente, about 1 minute.

5. Divide pasta, chicken, broth, and remaining basil among 4 bowls. Top evenly with eggs, yolk side up; remaining 1 1/2 tablespoons Parmesan; and a small spoonful of Calabrian chile paste, if using.