This budget friendly soup uses a whole chicken and tons of veggies for a spicy, tasty, nourishing meal in a bowl.
February is the month where I want to live off comfort food. Casseroles, slow cooker meals, and soups are my jam in the month of February. Ok, let me be honest; soup is on my menu every week of the year no matter what the month is.
But in February, my body screams “FEED ME SOUP ALL DAY EVERY DAY!”
If you don’t believe me, come over and check my fridge & freezer. On second thought, maybe don’t do that. You’ll likely judge me because I have enough food in there to feed a family of four for at least a month.
For example, I have four whole chickens in my freezer. K, make that had. I had four frozen chickens in my freezer because now I have three chickens plus lots and lots of this Jalapeño Chicken and Potato Soup, and that makes me so happy.This budget friendly #soup w/ a whole chicken + tons of veggies for a spicy, tasty, nourishing mealClick To Tweet
Knowing that I have homemade, nourishing meals in the freezer makes me feel all warm and fuzzy inside, just like this soup will make you feel — all warm and fuzzy.
It’s not a hard soup to make, but a whole chicken can make it seem daunting. It does take a little time to make, but this is passive time and really not much work.
Start your soup by boiling the chicken in water. This took me about an hour, but I did lots of other things during that time. You just want to cook your chicken.
Once your chicken is cooked, you’ll remove it and take the meat off the bone. Reserve the meat (and you can use the bones to make broth in your slow cooker). Keep that liquid you cooked the chicken in because we’ll use it for the soup to help make it even more chickilicious.
While you’re letting your chicken cool, you’ll toss all your veggies & spices in and let the soup boil until the vegetables are cooked. Then add in the shredded chicken and cook a smidgenÂ longer to make sure everything is hot. Voila! You have one million cups (ok maybe just 12 cups) of soup packed with veggies, lean protein, and just the right amount of heat.
Note: I eat this for a few days then transfer to 2-3 cup containers for freezing. That way I only defrost enough for one to two servings and don’t have to defrost the whole batch.
**Check out the post & recipe on the Healthy Aperture blog Frugal Feasts feature**
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