This is one of the best reasons for posting recipes on this here blog. It forces me to keep record of what I'm doing! I still toss things in here and there, but now, I keep paper and pen next to me so I can write it down. Which brings us to today's post.
One of my old classmates is currently going through chemo so I'm cooking a few meals for her and her family. Due to the flip flops that treatment does to your body, she's not exactly up for the normal "casserole of care" type items like baked ziti or chicken enchiladas. We opted for nice, calm, soothing, chicken soup and homemade wheat rolls.
I was lucky enough to find chicken quarters on sale for $2.90 for 10 lbs! So the day before I made the soup, I skinned and deboned the chicken and cooked it in the crock pot with a bit of white wine and lemon pepper. I also took the skin and bones, tossed it in a bean pot filled with water, thyme, rosemary, celery seed, onion ends, carrots, garlic and a touch of salt and let it simmer all day. Ran it through a strainer and let the broth cool in the fridge so I could remove the fat layer. I ended up with 7 lbs cooked chicken and 8 cups broth. Booooyah!
I've never made regular chicken soup before, but I will definately make it again!
Chicken Veggie Soup
- 4 cups chicken broth
- 2 cups chopped onions and celery
- 3 cups frozen mixed veggies
- 4 cups chopped cooked chicken
- 2 tsp McCormicks Grill Mates Roasted Garlic and Herb
- 1 tsp salt
- pinch celery seed
Make a white sauce with:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk