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.
Photo: cookingclassy.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Chicken breast, boneless$3.49/lb typical | 1 lb | $3.49Typical price |
 | Onions$1.29/lb typical | 0.45 lb | $0.61Typical price |
| Carrots$1.09/lb typical | 0.4 lb | $0.46Typical price |
| Celery$2.29 each typical | 0.5 | $0.86Typical price |
| Garlic$0.75 each typical | a little | $0.08Typical price |
 | Broth or stock$0.07/oz typical | 33 oz | $2.32Typical price |
| Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical | a little | $0.12Typical price |
 | Butter$0.40/oz typical | 2.75 oz | $1.07Typical price |
| Milk$0.04/oz typical | 21 oz | $0.85Typical price |
| Heavy cream$0.22/oz typical | 2 oz | $0.46Typical price |
 | Egg noodles$0.14/oz typical | 5 oz | $0.70Typical price |
| Fresh herbs (cilantro, parsley, basil)$1.49 each typical | a little | $0.14Typical price |
| Total for the servings shown | $13.78 | ||
Pantry staples you likely have
Olive and cooking oilDried herbs, spices and seasoning blendsFlour
Not included in the cost.
Swaps
- Swap Chicken breast, boneless for Chicken thighs, bone-in or bonelessabout $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 Evaporated or condensed milkabout $0.08/oz less at typical prices
- 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
- Heat the olive oil in a 5-quart pot over medium heat, then cook the onion, carrots, celery, and garlic for 8 minutes.
- Add the broth, thyme, bay leaves, chicken, and a little salt, then bring the pot to a boil.
- Lower the heat and simmer uncovered for 18 minutes, until the chicken reaches 165 F.
- Transfer the chicken to a plate, remove the bay leaves, cook the noodles in the broth for 8 minutes, and shred the chicken.
- 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.
- Stir the sauce, chicken, and parsley into the soup and simmer for 3 minutes before removing it from the heat.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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