During the fall and winter months, it's so nice to have soup for dinner. In past years, we designated Tuesday night as soup night. I haven't gotten into the Tuesday groove yet, but we've had soup several times now. Homemade chicken soup is the best, and the easiest to make!
At our Farmer's Market, Fernando and I visit Eric, from Nature's Choice Farm. They raise 100% grass-fed cattle, plus free-range chickens and pigs. We buy their farm-fresh eggs and whatever meat we can afford Their prices are high, but as I've heard, good food isn't cheap, and cheap food isn't good. This time, I asked Eric for the biggest chicken he had. Well, they raise 'em big on their farm--it was nine pounds!
On Sunday evening, I put it in a large pot, covered it with filtered water, and simmered it all night.
|Chicken simmering on the stove|
Late afternoon Monday, I got the stock boiling again, with a little salt and organic chicken soup base added. Once it was boiling, I added carrots chopped by Joe! He was so sweet to help me pull out the rest of our garden carrots and wash them, too.
|The remaining garden carrots|
I kept this soup simple, but I love to add chopped onion, celery, and any other vegetables that I have on hand. The stock simmered for several minutes until the carrots were tender, then I added cooked whole-wheat egg noodles (I like to cook my pasta separately, then add it to the stock).
Since you can't have chicken soup without herbs, I picked some fresh garden parsley.
|Freshly chopped parsley|
Thomas, my official kitchen helper for the year, added the parsley. Not only is he my kitchen helper (it's home-ec class!), he has become my photography assistant, since I can't add parsley and take a picture at the same time. :)
|Thomas adds the parsley|
When we have soup for supper, we always have a peanut-butter-and-jelly sandwich. This tradition was established growing up in my family, and it is now cemented in our own family!
Soup's on! Time for supper!
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captured by Christine Anne