Hi Everyone, Dinner was awesome tonight although we ate much later than normal. We are planning a February wedding for our daughter Jessica so every spare minute has been making arrangements for the big event.
Anyway, I got home late, thank goodness I had broth made in the refrigerator, so I put together a quick vegetable, chicken, egg drop soup. It was really delicious. It only took 45 minutes from start to finish. The ingredients: chicken broth, chicken (reserved from boiling the chicken for the broth) onion, celery, frozen organic green beans, carrots, eggs. Put the broth in a small dutch oven add all vegetables, salt and herbamare to taste, when the vegetables are soft (depending on how you like them) I cooked mine for about an 1/2 hour. I did bring it to a boil, that sped up the process. Add chicken, heat for 5 minutes, then add a couple eggs. Crack them right in the pot then stir right away with a fork whisking several times. If I had fresh spinach I would have added the spinach right before the chicken. It only needs a couple minutes to cook in the hot soup. Or if I had frozen spinach I would have put that in when I put all the other vege's in.
We topped it with shredded raw goat cheddar. It was yummy. Of course Steven took a picture:) So I'm sure he will send it.
Next Friday in the Health Awareness class, I will be be demonstrated how to make broth and the many things you can do with it.
Good Night!!!
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