Forkonomics

Part of the “5 Meals for $50” series

Ingredients

• 2 cups cooked chicken, shredded
• 1½ cups frozen mirepoix mix (onion, celery, carrot)
• 1½ cups egg noodles
• 4 cups water
• 1 can cream of celery soup
• Salt, pepper, garlic powder (assumed pantry staples)

Instructions

1. In a medium pot, combine water, mirepoix mix, and cream of celery soup. Bring to a gentle boil.
2. Add shredded chicken and egg noodles. Stir to combine.
3. Reduce heat and simmer for 10–12 minutes, or until noodles are tender and vegetables are heated through.
4. Season with salt, pepper, and garlic powder to taste.
5. Serve hot. Leftovers can be stored in the refrigerator for up to 3 days.

Cost Breakdown

Ingredient	Portion Used	Estimated Cost
Chicken	2 cups	$3.50
Mirepoix Mix	1½ cups	$0.75
Egg Noodles	1½ cups	$0.50
Cream of Celery	1 can	$0.68
Water	4 cups	$0.00

Total Estimated Cost: $5.43

Ingredient Philosophy

Forkonomics recipes are designed to be practical, flexible, and budget-conscious. While fresh vegetables are preferred when available, frozen options are used here to reduce prep time and support affordability.

Each recipe assumes the following pantry staples are on hand:

• Salt
• Black pepper
• Garlic powder
• Butter or margarine

Any additional spices or specialty ingredients will be listed in the shopping guide.

Serving Suggestions

Serve with crackers, toast, or a simple salad. This soup is ideal for batch cooking and reheats well for lunch or dinner.