Delicious Homemade Chicken Soup EASY And Cheap For Family Meals

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.

Preheat the oven to 425°F.

Prepare the chicken by slathering it in olive oil, salt, and pepper, and place it on a parchment-lined sheet.

Roast the chicken in the oven for 35-40 minutes until fully cooked.

Let the chicken cool for 15-20 minutes after roasting.

While the chicken is cooling, prepare the vegetables: peel and dice the onions, carrots, and wash and dice the celery.

In a large pot, heat olive oil over high heat and sauté the mushrooms until browned.

Reduce the heat to medium-high and add the diced onions to the pot with the mushrooms, cooking until softened.

Add minced garlic (about 4 tablespoons) to the pot and stir for a couple of minutes until fragrant.

Pour in one box of chicken stock and add the remaining diced vegetables, seasoning generously with salt.

Bring the mixture to a boil, then reduce the heat to low and let it simmer until the chicken is cool enough to shred.

Shred the cooled chicken into spoon-sized pieces and add it back to the pot.

Add five tablespoons each of dill, thyme, and parsley to the pot and stir.

Pour in the rest of the chicken stock and bring the mixture back to a boil.

Let the soup simmer for a good hour, stirring every 10 minutes to prevent sticking.

Check the carrots for doneness; they should be tender and squish easily against the side of the pot.

If desired, add noodles to the soup at this point and cook until tender.

Cooking Techniques

Equipment Needed

Spice Level: