Chicken Noodle Soup & Biscuits
The cure for everything, from scratch.
$10.67 total
Ingredients & Cost Breakdown
| 1 lb chicken thighs | $1.99 |
| 6 cups chicken broth | $2.97 |
| 12 oz egg noodles | $1.24 |
| 2 carrots, diced | $0.70 |
| 2 celery stalks, diced | $0.64 |
| 1 onion, diced | $1.48 |
| 8-count canned biscuits | $1.50 |
| Salt, pepper, herbs | $0.15 |
| Total | $10.67 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 1 lb chicken thighs
- 6 cups chicken broth
- 12 oz egg noodles
- 2 carrots
- 2 celery stalks
- 1 onion
- 8-count canned biscuits
- Salt, pepper, herbs
How to Make It
- Simmer chicken thighs in broth with onion, carrot, and celery until cooked through, about 20 minutes.
- Remove chicken, shred it, and return it to the pot.
- Add noodles and simmer 8–10 minutes until tender.
- Bake biscuits according to package directions while the soup finishes.
- Season with salt, pepper, and herbs; serve with warm biscuits.
No-Time-For-That Tip: Shred the chicken while it's still warm — it pulls apart cleanly and soaks up more broth flavor.
