Chicken soup never hurt anyone; in fact it cures almost everything, including our soul. Makes me wonder if there is anyone out there that don’t like chicken soup when they are sick. Really? When you are growing up and you are sick, all you want is chicken soup and your mama. These days we don’t have to spend hours roasting a chicken, we buy them already roasted. That makes me really happy, since I don’t have to wait to make one of my all-times favorite; chicken soup.
Approximate prep and cooking time: 25 Minutes
Approximate Cost: $5.45 or $1.36/serving)
2 stalks of celery (.25)
1 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)
1 cup of rotisserie chicken chopped (.65)
4 cups of your homemade rotisserie chicken stock ($2.25)
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.