Chicken and pasta soup

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey offers lean protein, while thighs are more affordable.

pasta

🥗Healthier: zucchini noodles

💰Cheaper: rice

Zucchini noodles reduce carbs, while rice is budget-friendly.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

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

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola is economical.

Dice the onion by cutting off the ends, halving it, and slicing it with the flat side down.

Slice carrots into 5 millimeter pieces.

Chop celery into small pieces, about a tablespoon.

Heat 1 tablespoon of extra virgin olive oil in a large pot.

Sauté the diced onion and garlic until fragrant.

Add the sliced carrots and chopped celery to the pot and sauté together.

Add salt to the vegetables in the pot.

Pour in 1 liter of reduced salt chicken stock and bring to a light bubble.

Cut the chicken breast in half to help it cook quicker and lower it into the soup.

Poach the chicken in the soup until it turns white, about 5-10 minutes.

Remove the chicken, shred it using forks, and return it to the pot.

Add penne pasta to the soup and bring the heat back up.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens