Tuesday, January 10, 2012

$5 Chicken Stretch

I know a lot of us out there are trying to cut back, budgetary-wise. I'm always looking for a good way to stretch a buck, but this $5 rotisserie chicken business is amazing.

We have a Costco membership ($50 a year), and Costco has some really delicious rotisserie chickens. People actually stand around and wait for them to come off the spit. But I'm sure some of you have similar rotisserie chickens at your local supermarkets. Maybe you prefer doing your own up in a dutch oven? You could save a buck or two that way, too! I've definitely picked up some roasters and/or fryers on sale for under $5! Whatever works~

For $5 on Sunday, I bought just one chicken. I shredded it up into pieces, not without Chris and all four cats begging for some tidbits, which they received. I was able to twist out 2 batches of this creamy chicken and rice soup, which by the way is absolute heaven. I put way more chicken into the soup than the one cup the recipes calls for. If you really want to stretch, you could get 4 batches out of one chicken.

I also got at least 9-10 cups of chicken broth out of the one bird. Five of those cups of broth went straight back into a second batch of the soup. Talk about stretching a bird! If you cook very much at all, chances are you've already got everything you need for chicken broth and the soup below, which is an added bonus!

The consumption of the soup in this house is almost unrivaled, so I'm going to share it here with you.
Straight from For the Love of Cooking, enjoy this absolutely fantastic soup (more of a chowder once you're done, but I promise you, you'll love it!)

1 tsp of olive oil
1/2 sweet yellow onion
2-3 carrots, diced
2-3 stalks of celery, diced
2 cloves of garlic, minced
5 cups of homemade chicken stock (not pictured)
1 tsp chicken bouillon
1/2 tsp dried basil
Sea salt and freshly cracked pepper to taste
1 bay leaf
1 cup cooked chicken breast, diced 

1/2 cup long grain rice
1/2 cup of frozen sweet yellow corn, thawed
2 tbsp corn starch
1 12 oz can evaporated milk

Heat olive oil in a large Dutch oven over medium heat and add the onion, carrots and celery once hot. Cook until tender, stirring occasionally, about 5 minutes. Add the minced garlic and stir constantly for 60 seconds. Add the chicken stock, diced chicken, rice, bouillon, basil, sea salt, black pepper and bay leaf. Cover and cook over medium heat for 15-20 minutes. Turn the soup up until it boils. Mix the corn starch and evaporated milk thoroughly in a bowl. Add the milk mixture to the boiling soup and stir. Lower the heat and add the corn. Mix thoroughly and simmer for a few more minutes. The soup will thicken as it sits. Enjoy!


Nicole said...

Mmmmmmm...your soup sounds good. I think I am going to have to try it!

yumi said...

Mmmmm don't you just love it when you can stretch them dollars? =)
If you have time, you can even boil the bones with some onion, celery, carrots and various herbs and some water and make stock--then freeze it!

Danielle McCauley said...

Yumi, I did make the stock! I never waste the bones! It's just the stock went right back into another batch of the soup, there.