Chicken Noodle Soup: A Heartwarming Classic | Chef Jean-Pierre

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: pasta

Whole wheat noodles add fiber, while pasta is often less expensive.

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: water + bouillon cubes

Low-sodium options are healthier, while bouillon is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is cheaper.

carrots

🥗Healthier: parsnips

💰Cheaper: frozen carrots

Parsnips are a nutritious alternative, while frozen carrots save time and money.

Clean and cut the chicken, reserving the breast for another dish.

Add all ingredients to a large pot, cover with water about 2 inches above all ingredients, bring to boil, and reduce heat to low. Cook for about 1 ½ to 2 hours or until all vegetables are soft. Strain all solids, reserving the two legs. Shred all the meat from the legs and reserve for the soup.

In a large soup pot, heat the garlic olive oil and sauté the onion until translucent and lightly golden brown. Add all other ingredients and the stock from the previous step. Cook until all vegetables are tender, about 15-20 minutes.

Optional: Add a little corn starch to change the texture if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens