Cooking: Chicken and Vegetable Soup

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasonings

Vegetable broth reduces sodium and can be made at home.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is often cheaper.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen mixed vegetables

Sweet potatoes add nutrients, while frozen veggies save prep time.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions, carrots, and celery; sauté until softened, about 5 minutes.

Stir in minced garlic and cook for another minute until fragrant.

Add chicken pieces to the pot and cook until no longer pink, about 5-7 minutes.

Pour in chicken broth and bring to a boil.

Add bay leaves, thyme, salt, and black pepper; reduce heat to low.

Simmer for 20 minutes to allow flavors to meld.

Add diced potatoes, green beans, and peas; continue to simmer for another 15 minutes.

Remove bay leaves and any chicken bones; shred chicken if desired.

Stir in chopped parsley before serving.

Taste and adjust seasoning as necessary.

Serve hot with crusty bread.

Cooking Techniques

Spice Level: