My Progress

Thursday, January 27, 2011

Dinner 1-27-11/Chicken Soup Recipe

Tonight for dinner I made homemade chicken noodle soup and had bread and a diet IBC root beer on the side.
My recipe for chicken noodle soup is what I like to call a gem or a recipe/food that has the "it" factor which means it has all of these qualities: Cheap, Healthy, Easy, and, Delicious.
Here is the recipe:

What you need:

-A whole uncooked chicken (usually on sale at Hy-Vee for like .88 cents a pound)
-A can of mixed vegetables
_A package of no yolk soup/egg noodles
-Two envelopes of chicken boullion
-6 cups of water

What to do:

Take out the innards of the chicken and discard and drain the chicken of any blood. Place the chicken in a slow cooker with two cups of water and set on low for 8 hours.

When the chicken is done remove it and transfer it to a separate dish. Let the chicken and the excess broth in the pot cool for a little while and then put both in the fridge for 4 hours or until completely chilled.

When the broth is chilled use a spoon to remove and discard the fat floating on top.

Add the bouillion and the other 4 cups of water to the broth and set on high.

Put in the can of veggies, about 1/4 to 1/2 bag of noodles (as much as u prefer) and little pieces of chicken.

Cook until noodles are cooked. Add sea salt, parsley, thyme, and sage as desired for added flavor.

This recipe adds up to 2 Weight Watchers Points Plus Points per cup.

I think this recipe is very easy because I let it cook overnight and let it cool in the morning so the dinner prep is really easy.

It is also very cheap. It adds up to roughly $6 depending on the size of chicken you get. If you have some freezer bags or good air tight containers you can save all the excess chicken and make about 4 other meals. It is a very economical way to cook and I do it all the time. I will share the other meals I make with the leftover chicken later on. Enjoy! :)

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