It’s day two of putting a twist on roasted chicken! Although we’re saving time, we are also saving money. Meat is one of the most expensive items at the grocery store. Getting creative with the menu is fun, but also easy on the pockets. Since we are using the cooked chicken from Day 1, we can focus on other ingredients.
All spices are optional. Season your soup with your favorite spices or what’s in your pantry. Keep mind that using different spices may adjust the nutrition facts. Compare the cost of fresh spices versus dried spices. If the listed ingredients are not common in your home, replace with a similar item that is.
Chicken Noodle Soup
- 1 tablespoon oil, vegetable, canola or olive
- 1 tablespoon garlic, minced
- 1 cup chopped onion (about 1 onion)
- 2 cups sliced carrots (about 3 carrots)
- 1⁄2 cup chopped celery (about 2 ribs)
- 1 teaspoon ground black pepper
- 1⁄2 teaspoon salt
- 1 teaspoon sage
- 1 tablespoon rosemary
- 1 tablespoon thyme
- 2 cups cooked chicken, shredded or diced (about 1 pound boneless and skinless chicken)
- 6 cups low sodium chicken or vegetable broth
- 2 cups whole grain egg noodles, cooked
- Place a large stockpot over medium-high heat.
- Add oil, garlic, onion, celery, and carrots and sauté for about 7-10 minutes or until vegetables began to soften.
- Add seasonings and stir.
- Add cooked shredded/diced chicken and stir.
- Add broth and bring to a gentle boil, about 3-5 minutes.
- Add cooked egg noodles, let simmer for about 5 minutes.
- Remove from heat and serve.
Recipe and Nutrition Facts accessed at: https://extension.umaine.edu/food-health/recipes/chicken-noodle-soup/
All of the ingredients for the above recipe are SNAP eligible. For questions about the Supplemental Nutrition Assistance Program or to receive Application Assistance contact the More In My Basket staff:
English Toll Free: 1-855-240-1451
Spanish Toll Free: 1-888-382-7105
Follow the MIMB three-part series for two additional meals from rotisserie chicken! Click here for Part one.