I will admit that this is something I have not cooked yet. But I know it’s good, all the same, because I’ve tasted it. This was the breakfast I had on my birthday, which my wonderful husband cooked for me.
For one of our dinners this past week, I pulled a meal out of the freezer. I know – <gasp>. The thing is, sometimes when we get to the end of the month, our grocery budget is a little tight. So while I may have a laundry list of things I want to cook, the cupboards are bare and I can’t really go out and get expensive ingredients. Next week, I can. 😉 But for the time being, we float along with the leftovers and the frozen. This soup was scraped together with a bunch of ingredients that needed to be used up some weeks ago. We didn’t need it then, so it sat in a big yogurt container in my freezer until this week. I feel like this method makes things easy and cheap, without skimping on nutrition. Hooray for that.
If you’re the Suzy Homemaker type (did my dad make up that name, or is it something retro-famous, like Grandma Moses?), you probably make your chicken broth at home already. But if not, read on. And actually, even if you are, go ahead and read the post and learn something new or teach me something new. 😉