| 16 cups canned low-salt chicken broth |
1 1/3 cups |
$1.19 per 14 1/2 ounces
|
$0.93 |
| 2 cups water |
2 tablespoons |
n/a
|
|
| 1 3 1/2-pound chicken, cut into 8 pieces (I used leftover grilled chicken pieces) |
4 2/3 oz |
$0.98 per pound
|
$0.29 |
| 1/2 cup chopped onion |
2 teaspoons |
$0.79 per pound
|
$0.01 |
| 2 carrots, peeled, thinly sliced |
1/6 carrots |
$1.49 per pound
|
$0.03 |
| 2 celery stalks, sliced |
1/6 celery |
$1.99 per pound
|
$0.03 |
| 2 tablespoons (1/4 stick) butter |
1/2 teaspoon |
$3.99 per 16 ounces
|
$0.02 |
| 2 cups sliced mushrooms (I slice them thick to retain flavor). |
2 tablespoons |
$3.69 per 8 ounces
|
$0.19 |
| 1 tablespoon fresh lemon juice |
1/4 teaspoon |
$2.19 per 15 fluid ounces
|
$0.01 |
| 8 ounces Barilla Plus Rotini pasta (this pasts is healthy and tasty, but use egg noodles or other pasta if you prefer) |
2/3 oz |
$1.25 per pound
|
$0.05 |
| 1/2 cup finely chopped fresh parsley |
2 teaspoons |
$1.09 per cup
|
$0.05 |
| Total per Serving |
$1.60 |
| Total Recipe |
$19.21 |
Suggestions?