Chicken and Vegetables Soup Recipe (Puchero)

beef

🥗Healthier: lean turkey

💰Cheaper: chicken thighs

Turkey is lower in fat, while chicken thighs are often less expensive.

chickpeas

🥗Healthier: lentils

💰Cheaper: white beans

Lentils are high in protein and cheaper than chickpeas.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola is budget-friendly.

pork

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is a healthier protein option, while seitan is often less expensive.

Boil skinless chicken leg quarters in a pot.

Prepare vegetable stock by boiling garlic, onions, celery, and carrot with bay leaves for an hour and a half, then strain.

Add chicken leg quarters to the pot and cover with vegetable stock.

Add half a teaspoon of salt and a quarter teaspoon of black pepper to the broth.

Boil chicken on high for 30 minutes.

Reduce heat to medium and cook for another 30 minutes.

Chop vegetables into large pieces to maintain their shape during cooking.

Add garlic, red onion (cut into quarters), and yellow onion to the pot.

Add 250 grams of white potato, 300 grams of sweet potato, and 350 grams of butternut squash to the pot.

Add 1 and 1/4 cups of water to the pot, ensuring all ingredients are partially submerged.

Boil for 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level: