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Home / Recipes / American

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.

Creamy Chicken Noodle Soup with heavy cream

Photo: gonnawantseconds.com

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Chicken breast, 0.5 lb$3.49/lb typical0.5 lb$1.75Typical price
Broth, 1 oz$0.07/oz typical1 oz$0.07Typical price
Onions, 0.8 lb$1.29/lb typical0.8 lb$1.05Typical price
Radishes, a little$1.99/lb typicala little$0.09Typical price
Garlic, 1$0.75 each typical1$0.75Typical price
Mint, 0.25$1.99 each typical0.25$0.60Typical price
Celery, 0.25$2.29 each typical0.25$0.57Typical price
Carrots, 0.55 lb$1.09/lb typical0.55 lb$0.61Typical price
Egg noodles, 5 oz$0.14/oz typical5 oz$0.70Typical price
Heavy cream, 21 oz$0.22/oz typical21 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

Typical price

$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

  1. Place the whole chicken, water, chicken bouillon, large onion, turnip, garlic, thyme, salt, pepper, and bay leaves in an 8-quart pot.
  2. Bring the pot to a boil, reduce the heat, and simmer covered for 50 minutes, until the chicken reaches 165 F.
  3. Remove the chicken, let it cool until safe to handle, pull the meat from the bones, and discard the bones and skin.
  4. Heat the vegetable oil in a large pot over medium heat, then cook the chopped onion, celery, and carrots for 8 minutes.
  5. Stir in the flour and cook for 2 minutes, then add the chicken broth, bouillon, salt, and pepper.
  6. Add the egg noodles and simmer for 8 minutes, until tender, then stir in the chicken, heavy cream, and fresh thyme.
  7. Simmer the soup for 5 minutes, until hot and the chicken reaches 165 F.

Plan around it

Dinners under $2 a servingCheap dinnersWeekly meal plansCheapest grocery store by cityRecipe cost calculatorThis week's grocery ads

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