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Home / Recipes / American

Dinner for 5

Creamy Chicken Noodle Soup (5 servings)

$11.02for 455 minServes 5

Chicken, vegetables, noodles, and herbs simmer in broth, then finish with a smooth milk and cream sauce.

Creamy Chicken Noodle Soup (5 servings)

Photo: cookingclassy.com

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Chicken breast, 1 lb$3.49/lb typical1 lb$3.49Typical price
Onions, 0.45 lb$1.29/lb typical0.45 lb$0.61Typical price
Carrots, 0.4 lb$1.09/lb typical0.4 lb$0.46Typical price
Celery, 0.5$2.29 each typical0.5$0.86Typical price
Garlic, a little$0.75 each typicala little$0.08Typical price
Broth, 33 oz$0.07/oz typical33 oz$2.32Typical price
Mint, a little$1.99 each typicala little$0.12Typical price
Butter, 2.75 oz$0.40/oz typical2.75 oz$1.07Typical price
Milk, 21 oz$0.04/oz typical21 oz$0.85Typical price
Heavy cream, 2 oz$0.22/oz typical2 oz$0.46Typical price
Egg noodles, 5 oz$0.14/oz typical5 oz$0.70Typical price
Fresh herbs (cilantro, a little$1.49 each typicala little$0.14Typical price
Total for the servings shown$13.78

Swaps

  • Swap chicken breast for chicken thighsabout $1.20/lb less at typical prices
  • Swap carrots for sweet potatoesabout $0.20/lb more at typical prices
  • Swap onions for red onionsabout $0.20/lb more at typical prices
  • Swap heavy cream for evaporatedabout $0.08/oz less at typical prices

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsFlour

Not included in the cost.

  • 55 minstart to table
  • Mediumdifficulty
  • 5servings as written
  • $$typical cost tier

AmericanHigh-proteinBudgetFamilyLunchesDinnersCold-weather comfortWinter

Typical price

$2.76 per serving$11.02 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 1 lb boneless skinless chicken breasts
  • 1 1/2 tbsp olive oil
  • 1 1/2 cups chopped yellow onion
  • 1 1/2 cups chopped carrots
  • 1 1/2 cups chopped celery
  • 1 tbsp minced garlic
  • 4 cups low-sodium chicken broth
  • 1 tbsp chopped fresh thyme leaves
  • 2 bay leaves
  • salt
  • 1/3 cup butter
  • 6 tbsp all-purpose flour
  • 2 1/2 cups whole milk
  • 1/4 cup heavy cream
  • 2 cups dry medium egg noodles
  • 3 tbsp chopped fresh parsley

Steps

  1. Heat the olive oil in a 5-quart pot over medium heat, then cook the onion, carrots, celery, and garlic for 8 minutes.
  2. Add the broth, thyme, bay leaves, chicken, and a little salt, then bring the pot to a boil.
  3. Lower the heat and simmer uncovered for 18 minutes, until the chicken reaches 165 F.
  4. Transfer the chicken to a plate, remove the bay leaves, cook the noodles in the broth for 8 minutes, and shred the chicken.
  5. Melt the butter in a 3-quart saucepan, whisk in the flour for 1 minute, then slowly whisk in the milk and cream and simmer for 5 minutes.
  6. Stir the sauce, chicken, and parsley into the soup and simmer for 3 minutes before removing it from the heat.

Plan around it

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