Chicken Noodle Soup

Ingredients

• 1.5 lbChicken thighs$5.60
• 8 ozEgg noodles$1.80
• 3Carrots$1.80
• 3 stalksCelery$1.50
• 1Onion$1.06
• 6 cupsChicken broth$3.40
• 1 tbspOlive oil$0.23
• 1 tspSalt—
• 1/2 tspBlack pepper$0.07
• Total for 4 servings$15.46

Most of the cost is chicken thighs ($5.60) and chicken broth ($3.40). With oil, spices and staples already at home, the shop drops to about $10.03. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Dice the onion and slice the carrots and celery into 1/4-inch pieces. Pat the chicken thighs dry with paper towels and season all over with half of the salt and half of the black pepper.
2. Heat the olive oil in a large soup pot over medium-high heat. Add the chicken thighs in a single layer and sear without moving until lightly browned on both sides, 3 to 4 minutes per side.
3. Add the diced onion, sliced carrots, sliced celery, chicken broth, and the remaining salt and black pepper to the pot. Bring the liquid to a boil over high heat, then reduce the heat to medium-low, cover with a lid, and simmer until the chicken registers at least 165°F (74°C) on an instant-read thermometer and the vegetables are tender, 20 to 22 minutes.
4. Transfer the cooked chicken thighs to a cutting board and shred into bite-sized pieces using two forks. Return the shredded chicken to the pot and bring the broth back to a gentle boil over medium heat.
5. Stir in the egg noodles and simmer uncovered, stirring occasionally, until the noodles are tender to the bite, 8 to 10 minutes.
6. Remove the pot from the heat and skim any excess fat from the surface using a shallow spoon. Taste the broth and season with additional salt and black pepper if desired.
7. Ladle the hot soup into warmed bowls and serve immediately, accompanied by crackers or crusty bread if you like.