Time to cook: 60 minutes
Total Servings: 15
I call this soup frugal and here's why. First, for the broth I use a chicken carcass, which is much cheaper by price than a whole chicken, and after cooking it can be either separated from the bones and thrown into the same soup, or to make a salad (the same winter salad or any other salad that uses meat, t. к. meat there is enough), or just chew)) Secondly, it saves time, the cooking process takes a little time and you don't have to twirl around in the kitchen for a couple of hours. Thirdly, due to the cost of products, it can be cooked when the paycheck is another week away and every penny is counted, but you still want to eat.
Ingredients and taste: Salt, Potatoes, Onions, Soups, Noodles, Hot Soups, Chicken Soup, Noodle Soup
Read more: Economical chicken noodle soup