Photo property of Alex Grey
It seems like every time it's that day to clean out the refrigerator certain previously-unnoticed leftovers materialize and it's usually the same few items over and over. Marinated sliced chicken from fajita-night (not enough for a whole fajita of course), one half-eaten bone-in piece of baked chicken that someone picked at and put back, even a few fried chicken wings deemed too small for a meal put in an appearance. Ever wonder what to do with that left-over chicken?
Sure, it could be thrown out or used to bribe the neighbor's dog, but why not use up those little chicken bits to make a huge pot of steaming chicken soup for the whole family? Combined with some past-their-prime carrots, half an onion, a few celery ribs and some tap water that leftover chicken becomes twelve servings of hearty goodness.
Ingredients:
1 lb leftover chicken, shredded (with whatever seasonings are already on it)
2 whole cloves garlic ($0.10)
1 gallon water ($0.00)
3-4 ribs celery, cut into 1/2" pieces ($0.30)
1 lb carrots, cut into 1/2" pieces ($0.59)
1/2 large, white onion, thinly sliced ($0.39)
3 tbsp chicken bouillon, powdered ($0.14)
fresh cilantro ($0.23)
limes ($0.25 each)
Tabasco sauce ($0.15)
12-15 whole black peppercorns ($0.03)
1. In large pot combine water, peppercorns, garlic, onion, celery, carrots (Mirepoix) and bring to a boil over high heat. Let boil for 10-15 minutes.
2. Reduce heat to low and add shredded chicken. Cover and simmer 10 minutes.
3. Add chicken bouillon (3 tbsp or to taste). Stir until bouillon dissolves and remove from heat.
4. Serve in warm bowls with cilantro garnish, a splash of Tabasco sauce and a squeeze of lime juice (1 slice per bowl)
Tastes great with warm tortillas! Total cost per bowl: 18 cents!
If no leftover chicken is available, use three store-bought boneless or bone-in chicken breasts ($2.00) sprinkled with seasoning salt ($0.05), baked and shredded. Continue recipe as written. Total cost per bowl with store-bought chicken breasts: 35 cents!
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