Dinner for 10
Creamy Chicken Noodle Soup with heavy cream
$5.36for 495 minServes 10
Whole chicken, vegetables, egg noodles, and cream simmer together for a rich homemade soup.
Photo: gonnawantseconds.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Chicken breast, 0.5 lb$3.49/lb typical | 0.5 lb | $1.75Typical price |
 | Broth, 1 oz$0.07/oz typical | 1 oz | $0.07Typical price |
 | Onions, 0.8 lb$1.29/lb typical | 0.8 lb | $1.05Typical price |
 | Radishes, a little$1.99/lb typical | a little | $0.09Typical price |
 | Garlic, 1$0.75 each typical | 1 | $0.75Typical price |
 | Mint, 0.25$1.99 each typical | 0.25 | $0.60Typical price |
 | Celery, 0.25$2.29 each typical | 0.25 | $0.57Typical price |
 | Carrots, 0.55 lb$1.09/lb typical | 0.55 lb | $0.61Typical price |
 | Egg noodles, 5 oz$0.14/oz typical | 5 oz | $0.70Typical price |
 | Heavy cream, 21 oz$0.22/oz typical | 21 oz | $4.57Typical price |
| Total for the servings shown | $13.40 | ||
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
Salt and pepperDried herbs, spices and seasoning blendsOlive and cooking oilFlour
Not included in the cost.
- 95 minstart to table
- Involveddifficulty
- 10servings as written
- $typical cost tier
AmericanBudgetFamilyLunchesDinnersCold-weather comfortWinter
$1.34 per serving$5.36 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.
The amounts listed are small for a full dinner, so this price per serving is likely low. Plan on a side or a bigger portion.
Ingredients
- 1 whole chicken
- 3 1/2 quarts water
- 1 tbsp chicken flavor better than bouillon
- 1 large onion
- 1/2 turnip
- 1 head garlic
- 7 sprigs fresh thyme
- 2 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- 2 tbsp vegetable oil
- 1 cup onion
- 2 tbsp all-purpose flour
- 1 tbsp chicken flavor better than bouillon
- 1 cup celery
- 2 cups carrots
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups dry egg noodles
- 2 1/2 cups heavy cream
- 1 tsp fresh thyme
Steps
- Place the whole chicken, water, chicken bouillon, large onion, turnip, garlic, thyme, salt, pepper, and bay leaves in an 8-quart pot.
- Bring the pot to a boil, reduce the heat, and simmer covered for 50 minutes, until the chicken reaches 165 F.
- Remove the chicken, let it cool until safe to handle, pull the meat from the bones, and discard the bones and skin.
- Heat the vegetable oil in a large pot over medium heat, then cook the chopped onion, celery, and carrots for 8 minutes.
- Stir in the flour and cook for 2 minutes, then add the chicken broth, bouillon, salt, and pepper.
- Add the egg noodles and simmer for 8 minutes, until tender, then stir in the chicken, heavy cream, and fresh thyme.
- Simmer the soup for 5 minutes, until hot and the chicken reaches 165 F.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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