My Go-To Chicken Soup Recipe That Never Fails | Alex Guarnaschelli

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 water in a large pot.

Add a whole chicken to the pot, unseasoned.

Prepare 3 carrots by peeling and cutting into thick rounds, about a quarter of an inch thick.

Prepare 3 stalks of celery by giving them a light peel and cutting into similar thickness as the carrots.

Slice 3 medium red onions into thin wedges, cutting them in half first for easier slicing.

Add the chopped onions, carrots, and celery to the pot with the chicken.

Season with coarse sea salt and add a few bay leaves.

Add 2 chicken bouillon cubes for flavor enhancement.

Add a pinch of ground clove to lift the flavors.

Put the pot on medium heat and bring to a boil, then reduce to a simmer.

Let the soup simmer for about 40-45 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.

Remove the chicken from the pot and place it on a cutting board.

Shred the chicken into bite-sized pieces, discarding the carcass and any leftover bits of meat.

Season the shredded chicken with salt and pepper to taste before adding it back to the soup.

Cooking Techniques

Equipment Needed

Spice Level: