The weather suddenly got a little cooler here, and it feels like almost-fall. We had one of those difficult-to-schedule-dinner evenings last night. Our family class was at 7:00 p.m., leaving a window beteween 5:30 and 6:30 to cook, digest and change for class. Soup seemed like a good choice. Not too heavy, and easy to make.
Roast chicken and chicken noodle soup is one of our standard two-day menus, and it worked out well this week.
We roasted the chicken on Wednesday night, when we didn't have any place to go, and all the homework, reading, chores were done by the time the chicken was done. After I pulled the leftover meat off the bones, I tossed the bones in a pot, covered with water, and let it simmer until I went to bed.
Remember that little bag of frozen onions? There they are - pre-chopped and thrown in the pot. We peeled and chopped some carrots and celery, tossed them with some olive oil for a few minutes while water boiled for noodles.
Good kid-chef tasks: peeling carrots, washing and chopping celery, cutting the chicken pieces up with kitchen scissors and stirring.
I added the broth and the left-over chicken, and by the time the noodles boiled, the soup was warm.
Mix and serve.
If I'm lucky, there's a little bit left over for my lunch the next day:
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