Nov 302009
This is my all time favorite in the winter months to make. It’s cheap and easy.
1/4 lb. chicken breast (.25, I buy @ .99/lb)
1 pound carrots (.50)
1 pound potatoes (.13)
1/2 bag yolk-free noodles (.50)
Soup Stock or Broth (I use Progresso, it’s low fat and I buy it @ .75 or less per carton.)
= $2.13 for a pot of soup
Here’s a great tip for your own soup stock: Boil/bake your chicken and freeze the stock into ice cube trays. Remove when frozen and put into freezer bags!
Instructions: Slice up carrots, potatoes, and chicken and put into broth/stock. Bring to a boil, add pasta, cool and serve. Easy Peasy!
I also found the BEST french bread roll recipe on allrecipes.com.
Ingredients
- 1 1/2 cups warm water (110 degrees F/45 degrees C)
- 1 tablespoon active dry yeast (I picked up yeast for free after coupons)
- 2 tablespoons white sugar (less than a nickel)
- 2 tablespoons vegetable oil (less than a dime)
- 1 teaspoon salt
- 4 cups bread flour (.40)
Directions
- In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
- To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake for 18 to 20 minutes in the preheated oven, or until golden brown.
Total =~ .55
Total for entire meal: $2.68
