Soup is the most soothing meal to me. Not only I can make it anytime for lunch or dinner but when I crave chicken soup the most is when is darned cold, freezing, snowy and also, it becomes my medication if I don’t feel well. Smile.
Approx. Prep and Cook Time: under 30 Minutes
Approximate Cost: $5.45 or $1.37 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
1 cup of rotisserie chicken chopped (.65)
4 cups of your homemade rotisserie chicken stock ($2.25)
2 stalks of celery (.25)
2 large carrot (.25)
1 large onion (.50)
2 tbsp. Olive oil (.35)
2 large red potatoes (.50)
Herbs (parsley, cilantro, rosemary and fresh Cuban oregano) (.50)
1 small packet of Goya bouillon (.20)
Cut all the veggies in similar size pieces to cook evenly.
In a skillet add 2 tbsp. olive oil and cook the veggies in med. high until brown.
Add the chicken stock that you made as well as the herbs. (if not just add store bought)
Bring it to a boil, reduce the heat, simmer for 10 minutes or until the potatoes are done.
Your soup is ready to serve in less than 30 minutes and at an amazing cost/serving.
HACK: You can eat it as a meal with a garlic bread side or you can make your favorite sandwich and have a delightful soup and sandwich lunch. If you have a large family to feed, you can also add 1 to 2 cups of macaroni for a thicker hearty soup. Remember, you can always add more of your homemade rotisserie chicken stock to get the consistency that pleases you.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.