Monday, January 25, 2010

Sunday, 24 January 2010

On Sunday my boyfriend cooked an amazingly hearty chicken noodle soup. At this point I kind of cheated and used what was left of a roast chicken we'd had Friday night - but it is a great recipe for that leftover roast.

$0.75 -- Bunch of spring onions (he only used a few springs, not the whole bunch, but obviously I had to buy a whole bunch!)
$1.00 -- Half a bunch of celery

$3.20 -- New tin of chicken stock powder (I understand this is the bane of a true chef, but when money's tight, this stuff is the shiznit.)

Total amount for dinner tonight: $4.95
Total weekly budget spent: $7.30



Serves 4

Leftover roast chicken (bones and all)

Spring onions
Celery
Spiral pasta
Pepper
1 tablespoon of chicken stock powder

(1) Remove all the meat from the bones of the chicken, and place the bones in a large pot of water. Bring to the boil, and simmer for at least 2 hours. After that, strain to remove the bones, then place your stock back in the pot over a low heat.

(2) Add chicken stock powder and vegies, and cook until tender. Add the pasta and cook for 15 minutes, then serve with any bread you have.

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