Martha Stewart Teaches You 3 Classic Soup Recipes | Martha's Cooking School S2E3 "Soups"

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.

Start with a 3.5 to 4 pound organic chicken cut into eight pieces, placing the larger pieces at the bottom of the pot.

Add cold water to cover the chicken by one inch.

Add one carrot, one parsnip, one yellow onion cut into chunks, two ribs of celery cut into chunks, some fresh thyme, fresh parsley, 1/4 teaspoon peppercorns, and 1-2 bay leaves.

Add one teaspoon of kosher salt and bring to a boil.

Reduce to a simmer, skim the surface, and cook for about 16 to 18 minutes until the chicken reaches 160°F in the breasts and 165°F in the legs and thighs.

Remove the chicken and let it cool on a baking sheet.

Once cooled, shred the meat off the bones and discard the skin and bones.

Return the large chunks of chicken back to the pot and simmer for an additional hour.

Strain the soup to remove bones and cooked vegetables, leaving approximately six cups of broth.

Skim off any fat that rises to the surface of the broth.

Add two carrots cut into quarter-inch pieces, two ribs of celery cut up, and one medium to small parsnip cut up for garnish vegetables; cook for 5 to 8 minutes until fork tender.

Add the chicken back to the pot and warm until heated through.

Cooking Techniques

Equipment Needed

Spice Level: