It''s known as Jewish penicillin and it''s one of the healthiest, most cost effective meals you will ever eat.
To make chicken soup all you really need is a chicken carcass (leftover bones), a pot of water, and a few hours of simmer time!
Check out this easy chicken stock how-to tuturiol video:
7 budget stretching tips for getting the most out of a chicken:
-Use leftover bones (carcass) from a chicken you''ve roasted. You can freeze cooked (or raw) carcasses until you are ready to make a stock / broth.
-Pull off as much meat as you possibly can before you make the stock / broth. Use the little bits of meat for a chicken salad sandwich or save them and toss them in the finished soup.
-If you don''t have any chicken carcasses, ask the butcher at your grocery store. Sometimes they give them at no charge, other times they charge a small amount.
-Vegetables are nice but not necessary. All you really need is chicken bones. If you have onion, carrots, celery, garlic available, by all means, toss them in! But if all you have in bones, that''s all you need.
-After you simmer the bones and have a broth, strain the bones. You''ll find a lot of meat in the remaining bones, pick the meat off the bones and add that to the soup.
-After you strain the bones and picked the remaining meat off, don''t toss the bones! The French technique remouillage ''rewets'' the bones (repeating the above process) and makes yet another stock!
-With your strained stock, you are ready to build your meal! Add in cooked rice, cooked pasta noodles, day old bread, carrots, or potatoes to make a great soup. Whatever is available, in season, or in your garden.
The final cost for this meal varies based on what you toss into your final soup. It can be made for literally just a few pennies if you use leftover bits.
This post is part of a series for the 2013 Live Below the Line Challenge. Are you up for the challenge?