Before I went to bed last night, besides saying a little prayer that no pipes in my house would freeze and burst, I took the carcass from the roast chicken we had for dinner and a bunch of veggies, threw them in my slow cooker, added water and some salt and pepper and went to bed.
When I woke up this morning, I had some really great smelling chicken broth. Yay me!
When I got home from work, I took my pot of broth out of the fridge and turned it into…
Italian Chicken Soup
2 quarts chicken broth
2 cups diced chicken
1 chopped leek or 1/2 chopped onion
2 crushed garlic cloves
2 stalks of celery, chopped
1/4 cup chopped parsley
Italian herbs – I used McCormick Tuscan Seasoning
Salt and Pepper to taste
1. Combine everything in a nice big pot.
3. Serve over fat egg noodles.
When I announced I was making chicken soup for dinner there was not a lot of fanfare. There were groans and mutterings about needing meat. I didn’t let this deter me. I forged ahead with my lovely creation. I even got out my cute little chicken shaped individual bakers and served my soup in an adorable way. The reviews came in. Thumbs up all around the table! Victory never felt so sweet!
I wish I had stopped to get some nice crunchy bread to serve with my soup but I didn’t. People were pretty much on their own with whatever they could find in the bread basket. They didn’t mind. They were so overpowered by the wonder of the soup, they probably would have eaten Wonder Bread!
I realize I have taken liberties with the term “Italian”. Can I call this soup Italian simply because I opened a bottle of seasoning with an Italian name and poured some in a pot of broth, chicken and veggies. I’m going to say yes. Yes I can.
One more night of icky cold weather in Central Maryland and it looks like the rest of the country in this arctic “vortex” should see some relief soon, too. If you still need some soup, I hope you’ll try this one.