Leftover rotisserie chicken (the chicken made two meals of meat and was $6), reduced sodium chicken broth (4 generic cartons from Walmart), carrots, celery, onions, garlic, fresh rosemary and oregano (dried is also fine), 2 bay leaves, salt and pepper to taste. All the ingredients I used were generic brand, and very cheap.

Chop veggies fairly fine- I just rough chop. Sauté all but the garlic in 3/4 stick of salted butter until translucent (this takes me 25 mins plus on medium heat- the five minutes claimed in most recipes isn’t true). Add in the herbs and a little salt and pepper. Add in the garlic about 1 1/2 to two minutes to sauté. I also thicken the broth after I’ve sautéed the veggies by adding flour in equal parts to butter, mixing thoroughly and make a roux, cook it down for a few minutes to cook out the flour taste and then slowly adding in the broth. Add in pre-shredded leftover rotisserie chicken and all the broth; after you’ve made the broth smooth with the roux. Add in store bought noodles and cook according to directions (I like the Amish noodles but homemade noodles are so easy and cheap too- I just don’t have counter space). We serve ours over mashed potatoes (instant store brand). Make at least four meals of soup for two adult portions.