Dec 07 2016
I had another easy meal tonight but it is soup weather! It
was just 35 deg. today and the next 3 days will be in the high 20’s. I started
out to make beef veggie soup but had some chicken and stock left to use so I
made chicken veggie soup.
I didn’t have a recipe to follow I just bought what veggies
looked good to have. I used; onions, celery, carrots, French green beans and a
can of corn. Seasonings were salt, pepper, teaspoon of Savors WOW and a good
teaspoon of dried parsley. I steamed some eggs for on top.
I heated my soup pot with a little olive oil and threw in
the diced chicken breast meat; when it was starting to turn white I added the
chopped onions, celery and seasonings. I let that cook a while stirring then
added the chicken stock and all the rest of the other veggies. I didn’t measure anything but had about a cup
of each veggie. I brought it to a boil and turned down to a simmer and let cook
about 40 minutes. It took just over an hour to prep and cook.
I served it up with a hardboiled egg on top and we both had
buttered crackers with it. It sure hit the spot for a cold day’s meal. Most of
the time I make beef veggie soup and the wife said she thought this was better
but I still like beef. I think the Savor’s WOW (Way Out West) seasoning really
enhances the broth and would do well in about any soup. You don’t need much I
used a teaspoon for a quart of stock and probably a quart of veggies.
Ingredients
Chicken, onions & celery in
All in the pot
My supper
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