Homemade Chicken Noodle Soup

You can’t beat homemade chicken soup, both for its health benefits and for the taste.  With whole chickens at our grocer being around $7 each, chicken soup can be quite expensive, but we use an old DE trick to make our soup stretch:

DSCN23111 chicken = 4 soup meals.  You still get a taste of chicken this way, but veggies and noodles make up the majority of the dish.

Homemade Chicken Noodle Soup

1 whole chicken $6.99

1 bag organic whole carrots $2.00

1 bag celery $2.00

1 16oz box macaroni noodles $1.00

1 whole yellow onion 30 cents

salt and pepper to taste

Total cost per meal: $3.07

Boil chicken in large stock pot until the meat falls off when pulled, about 1.5 hours.  Remove chicken and set on plate till cooled a bit.  Divide stock in half, putting other half in a second stock or other large pot, then add enough water to double the amount of stock.  Chop carrots, celery and onion, and divide evenly into the two stock pots.  When chicken is cool, remove and discard skin, and tear chicken into small, shredded pieces, putting one half of the meat into each pot.  Boil on low for another hour or so until carrots are tender.  Boil noodles separately as directed, drain, and add half into each stock pot.  Add enough water, salt and pepper to reach desired amount of soup (enough to make 4 meals) and desired taste.