Unfortunately, over the weekend I caught what is going around on campus. It seems to be a pretty nasty cold: fatigue, cough, sore throat and LOTS of congestion. I really tried to fight and nip it in the bud with Emergen-C and fluids, but here I am, miserable with three exams to look forward to. And just like the cliche, I am finding comfort in some chicken noodle soup, specifically my mom’s. But, I decided to tweek my mom’s recipe into a five dollar version and see what happens.
This recipe is simple, fast and soothing, something any sick person can appreciate. This recipe is also a bang for your buck because it makes a few servings. With that being said: the freezer is your friend.
Overall Cost: $4.85
-1 can of chicken broth ($1.00)
-1/4 cup of carrot (.60 cents)
-1/4 cup of celery (.75 cents)
-1/2 cup of shredded chicken ($1.50)
-1/4 cup of uncooked egg noodles ($1.00)
1. Cut celery and carrots in medium sized slices and shred chicken into reasonable portion
2. Heat broth and vegetables at a medium heat into a boil
3. Gradually stir chicken and egg noodles into the mixture
4. Cook for 10 minutes while stirring occasionally
Overall Thoughts: This soup definitely does the job in terms of helping a sick girl out. While making my way to Walmart, I did realize there are several different kinds of chicken broth with varying prices. I recommend getting the small can of Swanson. It’s low price and has 3 servings. Also, when shredding the chicken, don’t be afraid to have larger portions! I shredded the pieces a little too small and you can’t even see the chicken in the soup. It’s in there..promise.
Also, egg noodles are cheap, amazing and I love them.