INGREDIENTS
•
6boneless, skinless chicken thighs (about 2 pounds)
•
4carrots, cut into 1-inch pieces
•
4stalks celery, cut into 1/2-inch pieces
•
1medium onion, halved
•
2garlic cloves, smashed
•
2bay leaves
•
kosher salt and black pepper
•
1/2cup small pasta (such as stellette or alphabet)
•
1/4cup chopped fresh flat-leaf parsley
•
crackers, for serving