Italian Chicken Soup Recipe - Laura Vitale - Laura in the Kitchen Episode 228

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, and bouillon is cost-effective.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is dairy-free, while Pecorino is often less expensive.

pasta

🥗Healthier: zucchini noodles

💰Cheaper: rice

Zucchini noodles are lower in carbs, and rice is budget-friendly.

Preheat a large soup pot over medium-high heat with about 2 teaspoons of extra virgin olive oil.

Season one side of the chicken legs with salt and pepper, then place them seasoned side down in the pot.

Cook the chicken for 3 to 4 minutes on each side until golden brown.

Remove the chicken from the pot and add chopped carrots, onion, and celery, seasoning them with a little salt.

Cook the vegetables for about 5 to 7 minutes until they start to cook down.

Add the chicken back into the pot and cover with water, about 6 and 1/2 to 7 cups total.

Stir in some tomato puree or leftover marinara sauce, and add the chicken bouillon cube.

Bring the mixture to a boil, then lower the heat to medium-low and let it simmer for about 2 hours.

After 2 hours, remove the chicken, discard the skin, and shred the meat with fingers or forks.

Optionally, puree the vegetable base, adding a bit of water to thin it out if necessary.

Bring the pureed vegetable base back to a boil, then add the shredded chicken and pasta.

Cook until the pasta is fully cooked through, about 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens