I made chicken stock from our chicken on Sunday, so used that to make a simple chicken soup (carrots, onions, celery, garlic, egg noodles and a little lemon). Served with the last of the dinner rolls and a little parm on the side. I remembered that in my last round of chicken soup the vegetables were unpleasantly crunchy, so made sure (for Carter's and my sake; Jason doesn't care) that didn't happen again.
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