Chicken Soup

Yesterday was blustery and cold. When we first got up there were a few snowflakes but the only place I could find that they were sticking was the skylight on the covered part of our deck (as seen from my office window). The day alternated between a gray winter day with short periods of brilliant sunshine.

It was a good day for making Chicken Soup with the leftover chicken from earlier this week. I started a pan with water, a chicken bouillon cube, and a cup of shredded summer squash from the freezer (left from last summer’s CSA). By the time I had cut up a few mushrooms to add, the squash had thawed and the liquid was bubbling. I added seasonings (not measuring…just added what I thought would be enough): onion flakes, my own grated orange peel, minced garlic, ‘original’ Pinch Perfect no-salt blend. I decided that cilantro would be good in the soup but it has more flavor if it isn’t cooked too much so I put it in the soup bowl and cut it up with scissors – with the plan to pour the soup over the fresh greens. Finally, I cut up the chicken and added it to the simmering soup. It took about 15 minutes…and was just what I wanted for lunch!