Sunday, October 23, 2011
Earthquakes and Tasty Homestyle Chicken Veggie Soup
Last Thursday was a banner day in my California life. In the morning at work I had my first ever earthquake drill and about two hours later my first earthquake at the office. The shelves shook, it lasted a couple seconds and that was it. Later in the evening when Nic and I were deeply engrossed in a "Wire" season 5 episode an aftershock shook us from the couch and knocked two jars off our shelves --- our first earthquake in our apartment and probably the biggest one I've ever felt. It was all very exciting so luckily we had dinner all ready to go - chicken soup I had made with the last of the leftover roast chicken, stock and veggies from earlier in the week and stuck in the freezer to eat when we were no longer sick of leftover roast chicken. I've posted my leftover roast chicken soup recipe before but this one was special. Why? Because I threw in a ton of peas and a can of white beans and somehow this took it all to another level.
Here's the simple recipe for the next time you have leftover roast chicken sitting around...
Chicken Veggie Soup
-Leftover Roast chicken
-Leftover stock from the roast chicken pan plus 3 additional cups chicken broth
-Leftover veggies from this recipe
-1 cup frozen peas (thawed)
-1 can white beans
-2 tablespoons oregano
-1 teaspoon garlic powder
-Combine and let cook in a slow cooker for at least 2 hours on high or 4 hours on low.