This shop has been compensated by Collective Bias, Inc. and its advertiser, The National Milk Life Campaign. All opinions are mine alone. #MyMilkMyWay #CollectiveBias
As a someone who is always trying to eat healthy on a budget, I make sure to have a handful of essential ingredients stocked at all times to help me avoid the temptation of ordering delivery and to make sure to feed my family well. A few of my must-haves include whole wheat flour, eggs, butter, and milk. By keeping my kitchen supplied with these items, I’m sure to always be able to whip up a quick and nourishing dinner. It’s one of my ultimate budget tricks!
Why My Family Chooses Milk
Milk is one of my favorite economical ingredients to always have in the house because I feel like I get a lot of bang for my buck with it since it’s so full of nutrients! Milk’s nine essential nutrients (like potassium and vitamins B2 and B12) are important for the whole family and can help your kids grow strong. In fact, dairy milk is the top food source for three of the four nutrients most likely missing from American’s, including kids’, diets – calcium, vitamin D and potassium. Your family can get all of these benefits in just one 8oz serving of milk!
My family personally chooses whole milk. We love the creaminess of it and love that it’s not only a great natural source of protein, but also super affordable! Even though there are only two of us in our household, I still find myself purchasing a gallon of milk. Even if we don’t go through it all in one week, buying a gallon saves us money. I oftentimes pour half the gallon into a storage bag to freeze and keep the rest in the fridge for my morning coffee, to pour over some granola, and of course, to use in my favorite recipes. We always make sure to have milk in our house!
With so many options in the dairy aisle these days, I really believe there’s something for each person in your family. I remember growing up and at my friend’s house they always had skim, 2%, and whole milk in their fridge – everyone had their favorite!
So the other day when I opened my fridge, it probably appeared empty to the average eye. But not to me! I saw some leftover chicken, a few carrots that were about to take a turn for the worse, celery, potatoes, and in the door, a carton of milk. So what did I do? I came up with this Creamy Chicken and Vegetable Soup!
This soup is basically a homemade version of any cream of whatever you likely grew up on. But guess what? Not only is it made with more natural ingredients than the canned kind, it honestly only takes a tiny bit more effort. And I personally think it tastes 1,000 times better!
The best part about this soup is that it is super adaptable. I used the vegetables that I had in my fridge that needed to be used up. You could easily adjust this to what’s in your fridge or to the veggies your family loves most. Got frozen peas? Sweet potatoes? Broccoli? They’d all blend beautifully into this milk-based soup!
Another huge perk is that this soup freezes amazingly well. With school back in full swing, your family’s schedules are bound to be more hectic, making an easy dinner a necessity. This soup is ready in 30 minutes.
I highly suggest doubling the recipe and freezing half of it. This way you can pull it out for an easy last minute family dinner. You can even freeze it in individual portions, then thaw, reheat, and send in a thermos with your kids for a nutritious homemade school lunch. If storing in jars, just be sure to leave extra space at the top to allow for the soup to expand as it freezes!
- 2 tbsp butter
- 3 garlic cloves, chopped
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 3 carrots, chopped
- 4 medium potatoes, cubed
- 2 cups chicken broth*
- 3 cups cooked chicken, cubed
- 4 cups whole milk
- 4 tbsp whole wheat flour
- 3/4 tsp oregano
- 1/2 tsp rosemary
- 1 1/2 tsp salt
- 1/2 tsp pepper
- Measure milk and set aside to bring to room temperature while you prepare other ingredients.
- Over medium heat, melt 1 tbsp butter in large stock pot.
- Add garlic and onion and cook for 1 minute.
- Next, add celery and carrots and continue cooking until celery begins to turn translucent, about 3 minutes.
- Stir in potatoes and chicken broth, and bring to a boil.
- Allow to cook until potatoes are soft.
- While vegetables are boiling, melt remaining 1 tbsp of butter and add to milk.
- Whisk flour into milk and butter until smooth.
- Pour milk mixture into the pot, add seasonings, and stir.
- Bring soup back to a boil, then turn down to medium heat.
- Let simmer for 10 minutes.
- Serve hot and enjoy!
- Makes about 9 cups total. One serving equals about 1.5 cups.
- *I use my Homemade Chicken Broth, which is free to make and contains no salt. If using store bought, start with 1/2 tsp salt, and adjust to taste.
- Total Servings: 6 | Total Cost: $5.34 | Cost per Serving: $.89
- Curious where my prices come from? Check out my Grocery Price List.
- TIP: Save Money on Groceries with the Free Ibotta Cash Back App!
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