How to Make Italian Chicken Noodle Soup : Italian Cooking

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: spiral pasta

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

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories, while mozzarella is often cheaper.

Prepare the leek by using the white and light green parts, disposing of the top.

Cut off the root end of the leek and thinly slice it.

Soak the leek rings in a bowl of water to remove dirt and grit, swishing them around and pulling them out once clean.

Cut off the stocks from the bulb of fennel and remove the tough outer layers.

Cut the fennel bulb in half and remove the root end and triangular core.

Dice the fennel and move it to a bowl.

Turn on the heat under a large pot to medium-high and add 3-4 tablespoons of olive oil.

Add the sliced leek, diced fennel, diced carrot, and chopped celery to the pot, stirring to soften the vegetables for about 5 minutes.

Add 3 minced cloves of garlic and season with salt and pepper, cooking for a few seconds.

Pour in 1/2 cup of white wine and let it cook down for 2-3 minutes until reduced by half.

Add 4 chicken legs and 8 cups of chicken stock to the pot, bringing it to a boil before reducing to a simmer.

Let the chicken legs poach in the stock for about 30 minutes.

After 30 minutes, remove the chicken legs, discard the skin, and shred the meat, leaving it in larger pieces.

Add the shredded chicken back into the pot.

In individual serving bowls, add precooked pasta and ladle the hot soup over it, garnishing with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens