#foodstampchallenge Friday Dinner

Friday dinner was chicken vegetable soup. The chicken broth came, of course, from the All Purpose Poached Chicken we made on Sunday night.

Ingredients

6 cups chicken broth
1 1/2 lb potatoes diced
1/2 lb carrots diced
1/2 large onion cut in larger dice
1/2 lb mushrooms rinsed and halved or quartered depending on size

Method

Prepare the vegetables as described.

Place chicken broth in a large saucepan and bring to a simmer. Add the carrots and let simmer until they begin to soften, about 10 minutes.

Add the potatoes and cook another 10 minutes until they begin to soften.

Add the mushrooms and onions and cook until all the vegetables are done.

Season with salt and pepper to taste.

You can add whatever else you have to this soup and it will only get better. One of the best additions would be any type of dried beans (soaked the night before) as they pack a huge nutritional wallop.

Cost:

Potatoes - $1.50
Carrots - $0.50
Onion - $0.80
Mushrooms - $0.00
Broth - $0.00
Total $2.80 - $1.40/serving