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Baby, it’s been pretty darn cold outside. Last evening’s soccer game, the sidelines looked more like an advertisement for a ski commercial than soccer. Parents, siblings and friends, myself included, were bundled with hats, gloves, fleece, jackets, blankets, you name it – ’cause it was darn cold out. Literally Tim and the other players were numb, so cold. Needless to say, we made a sidetrip to Dick’s on the way home to grab some warm X-Armor underclothing to wear under soccer jerseys since the weather forecast is not getting any warmer.
Soup has been a pretty consistent staple here at the T’s both because it’s warm and because it’s an easy to prepare ahead of time and eat as a quick dinner. We have been running, running, running, all week and the next couple weeks aren’t really looking too much better.
An easy, quick dinner is roasted chicken soup with leftover chicken. We had a roasted chicken on Sunday and I took the carcass, threw it in the oven and roasted it for about an hour and a half. When it comes out it looks something like this:
Add the roasted chicken, roughly chopped celery, onion and carrot to the pot of cold water. I put all of this in my pasta insert to make straining of the bones much easier. DO NOT BOIL! Bring to a gentle simmer and let it cook for an hour or two. Boiling will turn the stock cloudy. After it has cooked, strain it all out and put in chopped onion, celery and carrots. I also put in chopped chicken breast meat at this point. Raw or cooked, whichever I happen to have on hand. Parsley, salt and pepper.
I divide the soup in half since we are a divided house – some like dumplings with their soup, some like noodles.
Here’s the finished product!