Making a steaming pot of Homemade Chicken Vegetable Soup is easy and affordable. With a few tips and tricks, we can prepare this entire meal for just $7. Did I mention it makes enough to feed 8 or a family of 4 twice – making this meal an economic powerhouse! Come into my kitchen and we’ll get started.
We start first by poaching the chicken in a large pot of water. I’m adding in the second set of split chicken breastbones from the Sheet Pan Chicken and Vegetables we created earlier this week.
Utilizing each ingredient to its fullest is the key to stretching our food budget as far as we can go. Once you become budget conscious, you will find so many new and creative way she to use (and reuse) each of your ingredients.
I’m writing this post as a part of my 5-day $50 meal plan. That’s 15 meals for a family of 4 for just $50. Don’t think it can be done? I encourage you to follow along!
Homemade Chicken Vegetable Soup
Yield 8 servings
Making a steaming pot of Homemade Chicken Vegetable Soup is easy and affordable. With a few tricks, we can prepare this entire meal for just $7. Did I mention it makes enough to feed 8 or a family of 4 twice - making this meal an economic powerhouse.
- 2 pounds poached chicken, shredded or chopped into bite-sized pieces
- 8 cups chicken stock
- 5-6 russet potatoes (about 2 pounds)
- 3-4 large carrots
- 2 medium onions
- 1 1/2 tablespoons minced garlic [See Note 1]
- 1 package of frozen mixed vegetables
- any other fresh vegetables you may have leftover from previous week
- salt and pepper to taste
- cayenne pepper (optional), to taste
- 1/4 to 1/2 teaspoon turmeric (optional)
- If poaching chicken and making stock, begin by boiling chicken to create stock 8 cups of homemade stock. Remove cooked chicken from water and chop into small pieces. Reserve the stock for step 2.
- Add diced potatoes, sliced carrots, diced onions, and minced garlic to boiling water. Add turmeric, parsley (optional), salt, ground black pepper and cayenne (optional) to taste.
- Simmer until the fresh vegetables are tender. When the fresh vegetables are tender, add the frozen vegetables. Simmer until heated through.
- Taste and re-adjust seasonings like salt, if necessary.
Courses Dinner, soup, entree, main meal