Recession Recipe: Carrie's Savory Chicken Stew!

January 30, 2009 | Flat Rock, Michigan | Vetting explained

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+Let me start by saying that we grow a large portion of our own produce and herbs, and purchase groceries at discount grocer Aldi's. Between these two cost cutting measures, we eat quite well on less than $80 a week!

This is a recipe I developed myself by elaborating on a combination of others I'd found on boxes and in recipe books+

SAVORY CHICKEN STEW

8 c. water

2 cans cream soup (your choice*)

8 cubes chicken bouillon

1/2 onion

2 cloves garlic, minced

2 carrots, sliced

2 stalks celery, sliced

3 small potatoes, diced

2 chicken breasts, cubed

1 c. elbow macaroni

1 tsp. parsley

1 pinch rosemary

1 pinch thyme

Salt and Pepper to taste

Bring water and cream soups to boil in large pot, add boullion cubes, chicken, and vegetables. Boil for appx. 30 mins (or until carrots and potatoes are tender) on medium. Add macaroni and herbs/spices and boil for another 15 minutes (or until macaroni is to desired texture). Makes about 8 servings, can be divided.

*I've found that 1 can Cream of Chicken and 1 can Cream of Celery is quite tasty!

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