Friday, August 27, 2010
Reaping the Harvest - Chicken Vegetable Soup
I LOVE wandering through the garden this time of year and gathering ingredients for dinner, and luckily it's cool enough today to make Chicken Vegetable Soup! Our garden got a late start this year due to weather and a busy schedule, but it's going gangbusters now! The other day I canned 19 1/2 quarts of green beans (which gives me 60 quarts and 21 pints on the shelf) and 7 quarts of dill pickles (bringing me up to 35 jars of dills). Tomorrow we'll be doing lots of applesauce. I only have 20 quarts left and we go through 1 1/2 quarts at a time, so I'm hoping to get 70-80 quarts of applesauce this year. I should probably pick & can green beans again tomorrow as well.... I might just check & see if they'll hold off until Monday.
Oops, a little side tracked there. :) Back to dinner....
Last night we had roast chicken, so today, I'll use what's left of that, simmer & debone, and I'll wander through my garden to add: potatoes, carrots, onion, zucchini, tomatoes, and a little swiss chard.... there might even be some corn I could add! I'll toss the vegetables (diced), broth, chicken, and some chicken soup base in the crockpot. Depending on how that tastes, I might cut some thyme from McKay's herb garden to flavor it. I've got a loaf of homemade french bread in the freezer that will go great with this soup!
McKay (my 14 year old son) has a cross country race this afternoon. It will be WONDERFUL to come home from that race, right at dinnertime, to a hearty meal that's all ready for us. Easy, economical, and delicious!
Dessert tonight will be rich, moist, Zucchini Brownies!!! YUMMY!