3 Quarters Today

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Food

Day 51/365: Home Made Chicken Vegetable Soup

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Again it’s soup time. I would call this Chicken Noodle Soup, but my son said it didn’t have the right kind of noodles and had too many vegetables, so it’s homemade chicken vegetable soup instead. Regardless, David had two servings, so it must of been pretty good. What more can I say about soup that I haven’t already said.

Homemade soup is ideal for anyone on a budget and who wants to save money. I buy raw carrots, celery, and onions, chop and freeze for easy use and then use frozen corn (better yet free farm corn from my neighbor), or add beans. When I find chicken on sale I stock up and put it in the freezer. Easy and economical.

  • Chicken $1.99/lb (3 lb chicken = $3.01 divided by 2 for another meal)
  • Onions $1.79 divided by 4 batches
  • Carrots $1.49 divided by 4 batches
  • Celery 0.99 bunch divided by 4 batches
  • Frozen Corn $1.00/bag divided by 2 batches
  • Seasonings (buy once use multiple times) $4.00

The onions, carrots and celery you chop and freeze for future batches of soup and the seasonings you can also use for future recipes. In the end you can make a over a gallon of soup for less than $5.00 a pot and less than 0.35 per serving. That is saving my friends.

I used some frozen chicken broth I had saved in the freezer (that reminds me I need to make some more) and just went into my refrigerator for the ingredients.

Homemade Chicken Noodle Soup
Homemade Chicken Soup

Homemade Chicken Vegetable Soup Recipe

  • 10-12 cups chicken broth (I don’t measure, I just what I have to fill the pot)
  • 1-3 cups Additional water (if you need it, I didn’t this time)
  • 4 chopped cooked chicken breasts (prepared and waiting in my freezer)
  • 1 cup carrots
  • 1 cup corn
  • 1 cup celery
  • 2 TBSP dried ground parsley (Grind in your palm to release more flavor)
  • 1 tsp onion powder (or include real onion)
  • 1 tsp black pepper
  • 1 tsp poultry seasoning
  • 2 cups pasta (use whatever you have) Add last 15 minutes

Add all the ingredients together in the order listed above in a large pot, with the exception of the pasta. Bring to a boil, reduce heat, cover and simmer on low for an hour. Add pasta, increase heat to med low and simmer for an additional 15-20 minutes. Serve and enjoy.

Freeze leftovers for tasty meals later. My soup pot is rarely put away during the winter and my favorite freezer containers are the Ziplock Twist and Lock bowls. It is VERY important to have a secure lid when packing soup for lunch. I don’t want my soup spilling all over the car during my commute or in my lunchbox.

T-fal A92280 Specialty Nonstick Stockpot Stock Pot, 12-Quart, BlackZiploc Twist ‘N Loc , Medium Round, Containers & Lids, 2-Count (Pack of 2)The BrokeAss Gourmet CookbookFamily Feasts for $75 a Week: A Penny-wise Mom Shares Her Recipe for Cutting Hundreds from Your Monthly Food BillFreezer Meals: 39 Gluten Free Meals From Freezer To Crockpot Plus Shopping List To Save Time And Money-Cook On A Budget And Eliminate Gluten … Cooking, Freezer Crockpot Meals) (Volume 6)

 

More Homemade Soup Recipes

Day 45/365: Beef and Barley Soup

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Day 45: Beef & Barley Soup

It’s time for food again, specifically soup since it’s still winter. This is another version of my Beef & Barley Soup, each version varies slightly depending on what I have in the refrigerator as leftovers. I love soup, with a little planning it’s so easy, and simple. I keep chopped celery, onions,  carrots, pre-cooked hamburger  in the freezer along with frozen stock and it all goes in the pot together in less than 5 minutes.

The joy of homemade stock/broth. Stock is a bit heartier and gives homemade soup a hearty flavor, nice and rich. What I make is more like broth, but it accomplishes the same thing. You can buy chicken stock from the grocery store in boxes, cans, or even bullion cubes (only if your desperate on the cubes…) if you don’t have any prepared, but homemade is healthier, less salt, and I think tastier.

For those who haven’t saved or made their own stock it’s easy, really. I save chicken broth, potato water (from boiling potatoes for mashing), pork drippings, (just add some water to the juice at the bottom of pan), and lately even the drained water from corn. Okay, purist will say this isn’t stock, but broth, but I get wonderful results in the end, so who’s to say I’m wrong.

When I roast a whole chicken for supper I put the leftover carcass in a big pot, add water to the top, bring to a boil, then simmer for oh…an hour, maybe two. Sometimes I’ll throw in some celery or onions for added flavor, but it’s not necessary, especially since I’m putting all those ingredients in the soup. Then I pull out the bones and put the liquid and chicken meat bits in plastic containers (glad containers, ziplock, orange juice jugs, ice cream buckets, whatever I have) and store in the freezer.

Recently I had a couple pieces of leftover chicken that didn’t get eaten, a leg and thigh. I put them in a smaller pot and made 2 cups of stock. Easy, easy.

Now that I’ve covered stock/broth let’s get to the recipe, remember exact amounts are NOT crucial, soup is a magical food that is actually hard to mess up. More water can be added if the mixture is too thick.

Ingredients

  • 8 cups stock
  • 16 oz fine stewed tomatoes (I used my homemade with celery, onion, carrots)
  • 1 1/2 lbs cooked hamburger (I prepare 5 lbs ahead of time and put in 1 lb bags in freezer)
  • 1 cup green beans
  • 1 cup corn
  • 1 cup diced or sliced carrots
  • 2 TBSP dried parsley
  • 1 TBSP dried sweet basil
  • 1 tsp black pepper (to taste)
  • 1 tsp Lowrys Seasoning Salt (my daughter calls this “special salt”)
  • 1 cup barley (added the last hour)

Directions

Add all the ingredients except the barley, bring to a gentle boil, reduce heat and simmer for one hour. Then add barley. Simmer for an additional 45 minutes or until the barley is tender. Makes approximately 12 one cup servings. Eat, and freeze leftovers in single serving containers for later. If you have any.

When is it done? I tell my kids when you can smell it outside it’s done. My Marine son recently tested this method when he was home on leave. The aroma was driving him crazy inside, his sister came home and said “What smells so good? I could smell it from outside” Nathan declared. “Soups done!”

More Soup and Stew Recipes

Day 40/365: Friendly’s Sundae Break

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Day 40: Friendly's Sundae Break

Oh, how this Mint Chocolate Chip Sundae at Friendly’s Restaurant hit the spot. Every part of this sundae from the whipped cream to the smooth ice cream and rich hot chocolate was so delicious and the best part is I shared it with my best friend Laura.

A friend who opened up her door early Saturday morning at 1:30 am and let me crash on her couch, a friend who held my hand through the worst of the day, and a friend who from across 1500 miles still knows when I need a phone call before I do.

We don’t have Friendly’s Restaurants in Nebraska, and every time I go home to Connecticut this tradition has to be fulfilled. There isn’t any other ice cream restaurant like it in the United States. Sure, they serve food, and other restaurants serve ice cream, but none dedicates a whole menu just to sundaes.

A little part of world disappeared as we sat, laughed, and made mmmmm,….,mmmmm sounds as we savored our twin mint chocolate chip sundaes.

Day 40: Couldn't resist another picture...a "Happy Ending"

 

Day 36/365: Pistachio Macro

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Day 36: Pistachio Macro

I could call this camera jealousy, since my Marine son came home on leave with a Canon Rebel camera.  But I won’t, even though he’s not really a photo bug like me. I will refrain.

But I had to try out the macro function while I could to capture a few pistachios .  I love pistachios and as a joke I received four pounds at Christmas, (all gone now) along with another favorite snack food which will be features later.

Day 33/365: Shrimp Linguine

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Day 33/365: Shrimp Linguine

My food theme continues with Shrimp Linguine. Since I was under the weather New Years Eve I didn’t have my shrimp cocktail, this was the alternative.  I don’t know which one I would have enjoyed more. This was very easy, delicious, light, and fast!

Ingredients

  • Linguine (yeah, I know, it’s spagetti, but I was out)
  • Shrimp (remove tails, cut some in pieces, leave others whole)
  • 3 TBSP Olive Oil
  • 4 Cloves Garlic, minced
  • Italian Pesto (pre-made and in the freezer)

Directions

  • Prepare the pasta and set aside.
  • Saute the garlic in olive oil for 30 seconds.
  • Add thawed pesto and continue to saute for another 30 seconds.
  • Add shrimp and continue to saute for another minute until shrimp is completely covered with sauce.
  • Add pasta to the pan and toss to coat and heat.

My Italian pesto was the result of making spaghetti sauce this summer and was the strained “chunks” out of the sauce. A combination of tomatoes, onions, sweet peppers, celery, basil, oregano, parsley. If you don’t have pesto then you could sautee the garlic with any of the above ingredients and simmer for 10 minutes.