I've been enjoying my kitchen lately. Unusual in this hot weather, but we have to eat. I've pulled out the crockpot a few times. I also pulled out the bread maker. So far we had crockpot roasted chicken, roasted Brussels sprouts, and crusty bread the first night. I then tossed the bones back in the crockpot with a few veggies and filled with water. This slow cooked overnight to make some awesome chicken stock. After freezing an ice cube tray full, a pint jar, and two half pint jars, I added the rest to my large Dutch oven. I sautéed onion, garlic, celery, and carrot in a little olive oil, then added that to my stock. I threw in most of what was left of the deboned chicken and a half bag of egg noodles. Topped off with some salt, pepper, and a little Italian seasoning, this is a wonderfully flavorful chicken noodle soup. So much is leftover after a Sunday lunch with more of our crusty bread, we will probably have soup again...twice. I still have some deboned chicken that will ma...
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