LET'S MAKE, ITALIAN PENICILLIN (AKA: CHICKEN SOUP)

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and remain juicy.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino provides a similar flavor at a lower cost.

Put the chicken in a pot and cover it with water.

Bring the water to a boil and skim off the scum that forms on top.

Add root vegetables: carrots, onions, turnips, parsnips, and celery to the pot.

Lower the heat to a simmer and let it cook for about 90 minutes until the chicken starts to fall off the bone.

Remove the chicken from the pot and pull the meat off the bones, discarding the skin.

Put the chicken meat back into the pot and remove the parmesan skin.

Fish out the bay leaves and neck bone from the soup.

Check for any small pieces of chicken bone and remove them if found.

Check the seasoning of the soup and adjust if necessary, adding salt if desired.

Let the soup cool down a bit before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens