Assembled ingredients ready to cook: Sliced carrot and celery in olive oil, chicken broth, green and yellow beans, and shredded cooked chicken.
Making chicken stock from our weekly roast chicken yielded two of these ingredients: the broth, and the shredded chicken. After carving the chicken to serve for dinner, I simmered the remaing untouched bones and the attached meat in a stockpot of water during dinner. After dinner I removed the bones and collected the cooled chicken from the bones. I added the unserved pan drippings from the roasting pan to the broth. Then I and refrigerated the broth and chicken seperately.
Today I am sauteeing in olive oil, one sliced carrot and one stalk of celery. I am adding a portion of whole green beans. These had been frozen but will be nearly thawed by the time the carrot celery mix is ready. I combine all the ingredients, pouring enough broth over the top sufficient for two bowls of soup. I add a dozen whole wheat linguine, broken to short lengths, and simmer until the pasta is done.
15 minute chicken soup for our afternoon "snack."
Happy 4 year old, Happy Mama.