$5 Cheap and Healthy Chicken Vegetable Soup EatCheapAndHealthy

Just made a chicken/veggie soup that will last me for at least 3 days. This is a "plan ahead" soup, because you make the broth one day and the soup the next to save the most money. You can use packaged broth or frozen homemade if you have it to save time. This is a basic soup. You can add/subtract ingredients as you like.

I buy on sale and stockpile so I will have ingredients when I need them. I do most of my shopping at Aldi and Save-a-lot, unless another store has a kickass sale on things I stockpile. I eat very simple food, so I don't spend money on fancy ingredients.

Chunky Chicken Vegetable Soup

Makes: Depending on the depth and width of your dutch oven, this makes 7-8 qts of soup. I can usually eat on it for 3 days. To stretch it further, after a day or two, add 1/2 cup of rice or barley and a cup of water, or some noodles and stretch it another day.

Cost: Approximately $5 for ingredients

Ingredients:

3 chicken thighs (bought @.39/lb on sale at Save-a-lot) 4 large carrots, sliced (1.29 for 2/lbs. at Aldi) 3 large potatoes, cut into chunks (2.99 for 15 lbs. on sale at Save-a-lot) 1 can whole kernel corn (.49 at Aldi) 1 cup frozen lima beans (1/2 of 16 oz. bag @ $1 at Save-a-lot) or 1 can of baby limas (about .69-.75) 1 cup frozen okra (half of a 16 oz. bag @ $1.49 at Save-a-lot) 1/2 medium onion (.99/3 lb. bag at Save-a-lot on sale) 1 can diced tomatoes (.59 at Aldi) 1 small can mushroom pieces, chopped (.49 at Aldi) 1 tablespoon chopped garlic (I get it in a large jar for about $2.99) Salt, pepper and seasoning to taste (I like Italian)

Directions: Day One: Boil the chicken thighs in a 2-3 qt. pot with seasoning until done. Take out the thighs and put the broth into the refrigerator overnight. Skim fat off the next day and this is your basic chicken stock.

Day Two: Pick the meat off the chicken thighs and put the bones in the freezer to make bone broth later.

Put all ingredients EXCEPT THE STOCK into the dutch oven. Add stock until full, setting aside extra stock for after it boils down some. If you don't have enough stock, add water.

Bring open pot to a full boil (watch carefully, because it can boil over), and turn down to medium high. Continue to boil for about 20 minutes. Add back in as much leftover stock as possible.

Cover and put on medium heat (5 on my stove) for about 30 minutes. Add any leftover stock as it boils down. You can eat it now, but it's better the next day.

Turn down to low heat and let simmer for an hour, then turn it off so it can cool. Store in freezer or refrigerator.

Submitted November 04, 2016 at 03:35AM by 1394xzdp http://ift.tt/2ejk5g1 EatCheapAndHealthy