1 Chicken: 16 Servings

I had a dilemma. I needed to make a single whole chicken feed my family of five for two days. We had been going through some thin times and I had been as creative as I could while trying to stretch every dollar to it's limit. Well, as it turned out, we had more than enough for 2 dinners, we had enough leftovers for lunch on the third day!



  • 1 whole chicken
  • 1 bag of egg noodles
  • 6 baby carrots
  • 2 ribs of celery
  • 1/2 small onion
  • salt and pepper to taste
  • can of vegetables
  • non-stick cooking spray


Here's how I did it:

I rinsed the chicken under cold running water and placed it in a small roasting pan that I sprayed with cooking spray. I poured 1/4 of a cup of cold water over the chicken and seasoned it with salt and pepper. Then I put in in the oven at 350 degrees F and roasted it just until the juices ran clear.

After letting the chicken rest for a little while, I cut off both legs, both thighs, and both breasts. Then I put 1/4 of the bag of noodles into boiling salted water, cooked them until tender. Drained them and served them with the chicken after tossing them with a little butter and salt and pepper. I also served them with a can of peas I had in my cabinet. (This made 6 servings).


I saved the chicken carcass with the wings intact and left them in the juices in the roasting pan and stored them in the fridge overnight.

The next day, I put the chicken carcass along with the cooking juices in a Dutch oven on the stove top and added 4 cups of water. I boiled the chicken for 15 minutes to make a good broth and then removed the chicken from the water. I let the chicken cool enough to handle and removed all of the meat from the bones and put it back in the dutch oven. I chopped the celery, onion and carrots and added them to the water. I brought the chicken mixture back to boil and reduced the heat, allowing the mixture to simmer until the vegetables were fork-tender. Then I stirred the remaining egg noodles into the broth and continued to cook until done. Add additional salt and pepper to taste. (This made 10 generous servings).


Servings: 16
Time:15 Minutes Preparation Time
2 Hours Cooking Time

By Tammy from Berea, Kentucky

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October 7, 20100 found this helpful

You could have stretched that chicken just a bit farther if you would have had mashed potatoes under that chicken and noodles. You may have even had some left over. Now what to do? How about making that chicken and noodles be the basis of a really good and hearty potato soup? If you had left over mashed potatoes, you could have added that to the basic potato soup to fill out the broth and potatoes. Heck, you could have added a tad more veggies and make a really "stick to the ribs" soup.


Or take that left over chicken and noodles, thin out the broth and make some chicken and dumplings, who is going to notice the noodles with dumplings? Yeah your meals start to look alike, but, you are trying to get to pay day, right? I usually make the chicken broth and add frozen mixed veg's to the pot, makes a cross between a chicken stew and chicken and noodles/dumplings. Just a suggestion.

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October 7, 20100 found this helpful

Another way is to make pulled barbeque chicken on buns with cole slaw. Use either the breast or (I use) the thighs and drums stripped from the bones. Shred the meat and mix with barbeque sauce and serve on buns (slider buns or rolls go further but hamburger buns may be more popular), depending on your family. Top with cole slaw or serve with cole slaw and beans.

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