I don’t feel my best this week.  I’m just under the weather.  I also have limited funds and am trying to eat through my fridge.  What’s a healthy, yet sick, girl to do?

I dug through my fridge and found some frozen chicken breasts, carrots, celery, onion, and frozen veggies.  I have quinoa noodles in my cupboard.  I’m making chicken noodle soup!

This recipe will probably give my boyfriend and I at least 4 meals.  If we were to go out to eat, that would be at least $40 for both of us.  This soup will cost me about $12 to make.  That’s $1.50 per meal.  $1.50.  That’s $.50 more than anything off the dollar menu.  And it’s way healthier.  

To those of you that don’t think you can eat inexpensively and healthy, know that you can.  It just takes a little bit of time and preparation.  But it’s well worth it.  You will save money and know exactly what you’re putting in your body.

Chicken Noodle Soup

2 Chicken Breasts

4 Carrots, sliced into chunks

3 Stalks Celery, diced

1/2 Onion, chopped

1 Cup Spinach (optional)

1teaspoon Garlic, minced

6 Cups Water

1/2 box Quinoa noodles

1 box frozen mixed veggies

1Tablespoon oil of choice (I like coconut, but olive works, too)

Heat oil in large pot with garlic and onion.  Sautee until the onion is clear.  Add chicken and cook until chicken is done all the way through (no pink).  Add carrots halfway through cooking the chicken.  Once chicken is cooked, add the remaining veggies, water, and any spices (since I’m sick I’m adding cayenne, crushed red pepper, salt, italian seasoning, and black pepper).  Bring to a boil, then simmer for 20 minutes.  Add noodles and cook until they are tender.