Veggie Chicken Soup

Veggie Chicken Soup

Vegetable Chicken Soup: This version made with shredded roasted chicken breast, organic canned plum tomatoes, butternut squash, bay leaves and fresh herbs (lemon balm, basil, rosemary, oregano and sage).
Vegetable Chicken Soup: This version made with shredded roasted chicken breast, organic canned plum tomatoes, butternut squash, bay leaves and fresh herbs (lemon balm, basil, rosemary, oregano and sage).

This week, being conscious of our expanding diets, I visited the farmer’s market to pick up carrots, leeks, fingerling potatoes, zucchini and basil. The local grocery store yielded a few out of season tomatoes. The taste will probably be pale, but I’ll add a bit of balsamic vinegar to sweeten them back to their palatial sweet destiny. I’ve been consciously avoiding starches and sugar; justifying my consummation of a cornucopia worth of food. Below is a recipe for Veggie Chicken soup. It’s light and tasty until heavy Thursday arrives. Read more

Slow Cooker: Chicken Stew (a twist of the Coq au Vin classic)

A Sunday quick meal. In the a.m., brown the chicken and add to a slow cooker. Simmer wine in the same skillet as the chicken and pour into slow cooker. Dump the rest of the ingredients in a slow cooker. Enjoy a warm Fall day of football, museums, visiting friends, coffee shop, working, talking, shopping, laughing and partying. Come back in the p.m. Quickly make a salad. Open a bottle of wine. Remove lid from slow cooker. Serve yourself a hearty stew. Be in bed in the early p.m. Wake up to a good work week tomorrow a.m. Read more