Easy Chicken Soup Recipe – .59¢ per serving

Last week I got strep AND the stomach flu within a few days of each other. I craved something hot, chicken-y, salty, and most importantly, simple.

I was also not interested in digging out my huge camera for these shots, so I used my iPhone. Sorry about that, but hey, I was sick!

If you haven’t figured out by now, I don’t like giving exact recipes to these dishes. You should feel the freedom to use your imagination and preferences while cooking. And soup is a perfect medium for that. Add whatever vegetables you’d like and just use this method as a guideline.

The pasta I’ll be using for this soup is Eden’s Organic Kamut pasta. Kamut pasta is perfect for people who are sensitive to wheat. It also has plenty of omega 3 essential fatty acids, protein, healthy fiber, magnesium, iron, thiamin B1, niacin B3, and zinc. It’s super healthy, as far as pasta goes, but doesn’t take as long as wheat pasta and doesn’t have that wheat-y taste.

Go ahead and get this pasta boiling, or use any other kind of starch like rice or orzo. Or just leave the pasta out if you’d rather.

Start by adding 1 chopped onion, a few chopped carrots, and a handful of pepper to a hot, oiled saute pan. I would have used celery but I didn’t have any.

Cook on medium to medium-high heat until the vegetables start to develop color on them.

Add a hearty spoonful of concentrated chicken stock, or a few cubes of bouillon to the vegetables and stir well for a minute or two. Or just use chicken stock if that’s what you’ve got.

Add about a cup of water or so into the pan to deglaze. This will help loosen up the little cooked bits on the bottom of the pan that may have stuck. Then, add more water or stock. How much you add depends on how much broth you want. Keep in mind that you’ll be adding the cooked pasta soon.

I grabbed some dried herbs from my herb garden and added those too: sage, parsley, rosemary, oregano.

Add the pasta to the soup. I wanted my soup thick and rich, so I didn’t add very much broth, but feel free to add more if you’d prefer.

This soup took maybe 20 minutes to make, start to finish, and felt awesome on my sore throat! Enjoy!

  •  3 Servings
  • 2 medium carrots –  .22¢
  • 1 small onion – .56¢
  • 1/4 pepper – .24¢
  • 3 servings Kamut pasta – .75¢
  • 3 servings of soup: $1.77
  • 1 serving of soup: .59¢




About Ande Truman

Ande has made mistakes in the kitchen since she could reach the countertop. From a restaurant head cook, to cooking meals for friends, to her own solo plate, experimenting & learning drives her. She's also a freelance graphic & web designer, photo/videographer, guitar player and wanderlust-er. In her spare time, she works a full-time 8 to 5 cubicle job. She's the creator of Broke & Healthy.

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Categories: Carrots, Celery, Chicken, Chicken Stock, Featured, Herbs, Homestyle, Liquid, Meat, Onion, Parsley, Pasta, Peppers, Recipes, Recipes by Ingredient, Recipes by Meal, Recipes by Theme, Soups, Starches, Veggies

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