Chicken Vegetable Soup

It got down in the low 30°s yesterday. A perfect day for chicken vegetable soup. A soup cooked in a slow cooker all day long. A warm welcome when one enters the door, cold and tired, at the end of a long day.
I don’t have a recipe for my slow cooker chicken soup. I boil the chicken on the stove first. I put the chicken and it’s broth in the slow cooker. I add whatever vegetables I have on hand: frozen, fresh or canned. I turn it on and go on about my day.

*I feel obligated to note that I rinse the canned vegetables to hopefully help reduce the salt even though we by low salt or no salt canned goods.
I put the frozen onions and bell peppers in a colander and ran hot water of them for a minute, to help thaw them, before adding them to the slow cooker.

Unfortunately, I couldn’t make any corn bread to go along with the soup because for the first time in my 4 decades of married life, I don’t have a solitary egg in the house. My husband cooked up the last of the eggs for our breakfast Monday and we haven’t had a chance to go to the grocery store this week.
All was not lost, we have oyster crackers and they’re mighty tasty in the soup.

What’s you favorite recipe for winter days?

I wish you all a warm and pleasant weekend.

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Five For Friday – hummingbird – carrots – garden news- my clutch pattern

8-18-2016-hummingbirdThere’s an adorable little round hummingbird feeding at our feeders. We’re guessing it may be a baby girl. It sure is cute.

20160819_095857I harvested the rest of the carrots. There wasn’t many. Just enough to freeze for one cooking of a winter soup. Now, when the cold of winter comes knocking, I’m prepared for the first soup of the year made with mostly homegrown ingredients. As delicious as it sounds, I’m not in any hurry to make it though. 😉

P1050128My husband mowed the garden down last weekend. Now it’ll rest until we decide to put in a garden  again somedayP1050024My herb garden hasn’t faired well during the dog days of Summer. The herb garden’s so dry that I doubt any of the herbs survive. Only the rosemarys are hanging on with any sort of chance. I’m especially hoping my ‘Madeline Hill Rosemary’ survives the winter and comes back strong next year. It’s special to me because my Brother sent it to me. If the herbs all die out and don’t come back next Spring, I’ll most likely just plant some annual flowers in the little garden bed. That may be pretty. We’ll see…

00-protoclutchI had enough luck making my clutch/wallet by the McCall’s pattern that I was inspired to make my own version of the pattern. I’m changing up some things like the size, amount of dividers and how it goes together. This is my first try, a proto-type. It didn’t turn out like I wanted. It’s warped and misshapen, However, I learned a thing or two about what I need to do to make the next one better. That’s the creating process.

I hope you all had a wonderful gardening season and your flowers, vegetables or herbs were a success.

Have a great weekend!

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Potato Soup

IMG_72250Here lately, the weather has been dreary and cool. The gray drear is somewhat of a downer, but I’m not complaining about the cool temps, they’re a nice break from the hot muggy dog days of Summer. Sadly, the days are much shorter. I miss the longer afternoons/evenings of enjoying the sun. A few of the trees are starting to loose some leaves. There’s definitely a feel of Fall all around us.

I told my husband, this is the type of weather just right for a comforting bowl of potato soup. My husband heartily agreed. Happily, I made a pot of potato soup. I used some of our homegrown potatoes and onions. I made a pone of my southern cornbread. It was a mighty-tasty meal, even if I do say so myself.

With my Fall moodiness, I thought it’d be a good time to share my favorite potato soup recipe with you.
If you give this soup a try, let me know how you like it.

I hope the rest of your week goes super.

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3-spcbg

Potato Soup

2 or 3 cups potatoes peeled and cut into 3/4 to 1/2 inch pieces
2  or 3 cups chicken broth
1 cup of water – if needed add water to cover the potatoes in liquid
1 cup milk
About 1/2 cup instant potatoes
Salt and pepper or your choice of herbs to taste – optional
1/2 cup chopped onion or garlic – optional
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Cook the potatoes, onions, salt and pepper in the chicken broth and water.
When potatoes are tender add the instant potatoes & milk.
If too thick add more milk. If it’s too thin add more instant potatoes.
Cook it about 15 minutes more.
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added thoughts:
*After the soup is done, turn the stove on lowest temperature setting and let the pot of soup simmer for a little while to let the seasoning/potatoes blend better. Check it often in case it needs more milk or to be removed from burner.
*enhancements: Add bacon bits, sour-cream, cheese or cornbread
*I realize this recipe reads pretty bland, but I make my own broth, therefore it’s already seasoned with herbs and gives a good taste to the potato soup without my having to add more seasonings.

Original Recipe by my BFF

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