Really Great Chicken Soup | Hit The Kitch with Molly Baz

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice

Zucchini noodles reduce carbs, while rice is a budget-friendly alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola oil is often cheaper.

bay leaves

💰Cheaper: dried oregano

Dried oregano can provide a similar flavor profile.

Season 4 whole chicken legs and 2 lb chicken wings aggressively with salt.

Cut the leeks in half and use the darker green parts for the broth, rinsing them to remove any dirt.

Chop the parsnip and 4 celery stalks into large chunks.

Cut 2 heads of garlic in half and add them to the pot with skins on.

Add a couple of big sprigs of thyme and 2-3 prunes to the pot.

Place all the seasoned chicken, vegetables, and 12 cups of water into a large pot, ensuring everything is fully submerged.

Bring the pot to a boil, then reduce to a bare simmer.

After the chicken legs are tender, remove them from the pot and shred the meat, discarding the wings and overcooked vegetables.

Prepare additional vegetables for the soup: slice more leeks, garlic, and 2 more celery stalks on the bias.

Peel the parsnip and cut it into smaller pieces for later addition to the soup.

Cooking Techniques

Equipment Needed

Spice Level: