I am sharing 5 frugal soups made from the pantry today because it’s fall and winter is just around the corner. Keeping your pantry stocked with the needed ingredients to throw just about any meal together can save us time and money. If you have a slow cooker start it in the morning on low and dinner is ready when you are. I love the smell of dinner cooking while I work every day at my desk writing posts. Life is good for me when dinner is planned ahead of time.
I just add a salad and some crackers or a slice of homemade bread around 5:30 P.M. every night. Most of these recipes work in a slow cooker. I try to use everything from my pantry that I possibly can. This means less food wasted and fewer trips to the store.
Chicken Noodle Soup
- 2 cans of chicken 12.5 ounces each drained or substitute 2 cups of cooked diced chicken
- 6 cups water
- 1/4 cup Better Than Bouillon Chicken Base or substitute equal amounts of water with chicken broth.
- 3/4 cup freeze-dried onions or 1 fresh onion chopped into bite-size pieces
- 3/4 cup dry dehydrated carrots or 1-1/2 cups diced fresh carrots
- 3/4 cup dry freeze dried celery or 1-1/2 cups diced fresh celery
- 1 teaspoon dried parsley
- 1 teaspoon dried sweet basil
- 1 teaspoon pepper
- salt to taste
- 1 package Grandma’s frozen egg noodles 11 ounces cooked and separated as directed or boil your pasta of choice
- 2 cans cream of chicken soup undiluted optional
- Combine all ingredients in a slow cooker, BUT add the Grandma's Noodles the last two hours or they will be mushy. Enjoy!
Mexican Chicken Soup
- 4 raw chicken breasts (cut into bite-size pieces or 2 cups freeze-dried chicken or 2 cans: 12.5 ounces of cooked chicken)
- 2 cups canned tomatoes with juice
- 1 clove garlic, chopped or minced
- 1/2 chopped onion or 1/4 cup freeze-dried onions
- 1-4 ounce can green chilies
- 2 cups canned pinto beans or garbanzo beans
- Enough water to cover all the ingredients in the slow cooker or pan on the stove
- Combine all the ingredients and cover completely with water and set on low for about 8 hours or until done. Serve as a soup or drain the liquid and scoop into tortillas. Serve with shredded cheese and a dollop of sour cream.
- 2-14.5 ounce cans of diced tomatoes do not drain
- 2-14.5 ounce cans of chicken broth
- 3 cups water
- 1 peeled and chopped onion
- 1 carrot sliced into bite-size pieces
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 cloves garlic peeled and chopped
- dash of cayenne pepper
- 30-40 pre-cooked 1-1/2-inch meatballs I buy them frozen from Costco
- salt and pepper to taste
- Combine all the ingredients except the meatballs and cook in a slow cooker for about 4 hours on low. You will add the meatballs halfway through the cooking time. Cook on low for about 8 hours total. Serve with a dollop of sour cream. Enjoy.
- 1-1/2 cups diced onion or 1/2 cup freeze-dried onions
- 1 cup bite-size pieces of celery or 1/2 cup freeze-dried celery
- 4 tablespoons butter
- 4 cups cubed or sliced raw potatoes or equal amount of reconstituted dehydrated potatoes. This is one of my favorites: Cook until the potatoes are tender.
- Grab a large size pan and melt 3/4 cup butter and add 3/4 cup flour to make a white sauce, quickly whisk. When it is all creamy, slowly add 1-1/2 cup cream plus 3 to 3 -/2 cups milk. Stir constantly and use a whisk to keep from getting lumps. I get lumps too sometimes. No worries, bring out the hand mixer to make it smooth. Combine the other ingredients and you have a fabulous potato soup. Here's where it gets fun, you can add vegetables like corn, peas, broccoli or cheese. This is a great base soup to serve a lot of people. Serve with grated cheese on top.
- Saute and simmer the following ingredients:
- 1 cup chopped onions or 1/2 cup freeze-dried chopped onions
- 1 cup chopped celery or 1/2 cup freeze-dried chopped celery
- 2 cups cubed raw potatoes or equal amount reconstituted cubed dehydrated potatoes
- Juice from 2 cans of clams
- 1 teaspoon sugar
- 1-1/2 teaspoon salt and pepper to taste
- 2 tablespoon red wine vinegar
Grab a large size pan and melt 3/4 cup butter and add 3/4 cup flour to make a white sauce, quickly whisk. When it is all creamy, slowly add 1-1/2 cups cream plus 3 to 3 1/2 cups milk. Stir constantly and use a whisk to keep from getting lumps. I get lumps too sometimes. No worries, bring out the hand mixer to make it smooth. Combine the other ingredients and you have a fabulous clam chowder. Sprinkle some grated cheese on each bowl.
I hope these recipes for frugal soups inspire you to cook from scratch and use your food storage every day. Thanks for stopping by!
Potato Soup: AdobeStock_76182478 by Ezume Images
Clam Chowder: AdobeStock_50190017 by Fudio