Chicken Soup for Lunch

Today I want soup for lunch, so here it is in the making.

Being an old-fashioned sort, I always have a bag of chicken bones squirreled away in the freezer, added to bit by bit as I go along until I have enough of a collection to boil up for a big pot of stock. And in turn the resulting chicken stock makes whatever I fancy at the time. Usually the base for soup, but sometimes a hearty stew or a risotto.

But as today I want soup, I’ve added a handful of oatmeal for thickening, a handful of pearl barley because I love the creamy conststency it makes, chopped garlic, onion, carrot and sweet potato, and seasoning to taste. For me today that means black pepper, a shake of chilli powder, and a good dose of mixed dried herbs, parsely, and of course bayleaf.

My soup needs to simmer gently for a couple of hours, and then about half an hour before I want to eat it, I’ll add a decent portion of frozen sweetcorn kernels to cook through – and then after warming through some crusty bread to go with it, we’ll enjoy some yummy soup for lunch! šŸ™‚

Stream of Consciousness Saturday: Want

Cee’s Fun Foto: Sense of Taste

9 thoughts on “Chicken Soup for Lunch

    1. My husband has heart health issues, so I try not to use much salt in my cooking at all – I just add it for myself later šŸ™‚

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