Published October 18, 2018|1 min read
Cold fall weather always leads to the inevitable coughs and colds. That’s why, once the leaves begin to turn, a big batch of chicken soup hits my stove — it warms you up and is filled with immune-boosting ingredients to protect you during cold and flu season.
Using just a few key items from the grocery store, this meal feeds a crowd — and is easy on the wallet. This batch serves six and only costs around $8.75 total to make.
Prep time: 15 minutes (1 to 2 hours cook time) Servings: 6
1 rotisserie chicken
2 tablespoons extra virgin olive oil
2 carrots, peeled and chopped into a ¼ inch dice
½ yellow onion, peeled and chopped fine
1 teaspoon salt
1 potato, peeled and chopped into a ¼ inch dice
1 teaspoon dried oregano
32-ounce chicken stock
Heat the olive oil over medium heat and add the carrot and onion and sauté for five minutes, until onion is clear.
Add the salt and the potatoes and cook for an additional five minutes.
Sprinkle in the oregano and mix to combine. Add the chicken stock and three cups of water. Bring to a boil and then reduce to a simmer.
Cover and cook for one hour.
If you want a heartier option, don’t shy away from making use of your leftovers. You can toss in a cup of cooked orzo or rice, and any leftover veggies, like celery or frozen corn.
Looking for more cold-weather recipes? Try this chili that will win every fall potluck.
Image: Anna F. Gass
Get essential money news & money moves with the Easy Money newsletter.
Free in your inbox each Friday.