Don’t Disregard the Dizzy Chicken – Day 2

Let’s face it, I’m beat and I’ll bet you are too.  These long days at work coupled with the sun setting sooner begs for a quick and easy, but satisfying hot dinner. Let’s assume you had some of that tasty rotisserie chicken left over yesterday, if not then you’ll need another today. Pull all the meat off the bones, discarding the bones and skin.

Chicken Vegetable Noodle Soup (Printable Recipe)

30 minutes before dinner, throw the following ingredients into a soup pot

• 2 cups of diced leftover chicken - if you used leftovers $0, or $6 for fresh
• 1-12 ounce drained can of tomatoes - $1.00
• 1-12 ounce drained can of cannellini beans - $1.00
• 1 cup of celery diced (if you’ve pre-diced and frozen a gallon bag of celery, use it!)
• 1 cup onion diced (if you’ve pre-diced and frozen a gallon bag of onion, use it!)
• 1 cup diced carrots (if you’ve pre-diced and frozen a gallon bag of carrots, use it!)
• 4-6 cups of chicken stock (I never use anything other than “Better than Bouillon” brand) - $1.00
• 2 tablespoons of vinegar (white, or apple cider will work fine)
• 4 tablespoons of fresh herbs of your choice (if you are using dried use half)
• 2 tablespoons of chopped garlic
• Salt to taste

Bring to a boil and simmer, covered for 20 minutes
Check the broth level, if it is too low from simmering, add more water and bring back to a boil.

Add to the pot a 10 oz bag of egg noodles - $1.00 - and cook until tender but not mushy.

Top with shredded hard cheese and black pepper.

Serve with a loaf of crusty garlic bread - $1.00

Total cost depending on if you used leftover chicken $5.00 or $11.00 if you needed a new one. Now that’s tasty!