This recipe was originally used in the $27 challenge. It isn’t the traditional way to make chicken noodle soup (though we all have our own ways to make chicken noodle soup our own). However, this recipe has been adapted in order to fit the budget, and ingredient, constraints of the $27 challenge.
This is a tasty chicken noodle soup recipe that can stand on its own, however if you have additional seasonings in your pantry that you’d like to add, feel free to do so.
- 2 Carrots, thinly chopped
- 1 Small-Medium Onion, chopped
- 1 tablespoon Minced garlic
- 4 cups Homemade Chicken Stock
- 8 cups water
- Salt and Pepper (to taste)
- 2 to 3 cups Shredded Chicken
- 5 oz. Whole Wheat thin Spaghetti
- Juice of ½ lemon
- Bring greased stock pot to medium high heat and add carrots, onion and minced garlic. Saute for four to five minutes, or until onions are translucent.
- Add shredded chicken and one tablespoon of chicken stock. Saute for additional minute. ( I know this seems like a strange order, but I swear it kicks up the flavor of the soup.)
- Add remaining chicken stock and water. Season to taste with salt and pepper. Cook for 25 minutes.
- Grab a handful of uncooked spaghetti, and tear apart into one inch pieces. Mix into the soup and cook for an additional 10 minutes (or according to the package directions).
- Add juice of ½ lemon, then stir. Turn off heat and let cool slightly before serving.
This is such a simple, yet tasty chicken noodle soup recipe. I was worried that it would be bland because I couldn’t season with the spices I normally use. But the slight hint of lemon saves the day and brings out all of the subtle flavors in the soup perfectly!
I’d love to know if you try this recipe. And if you’re on Instagram, be sure to post a photo of your homemade chicken noodle soup with the hashtag #27DollarChallenge so I can easily find your photo!