This was one of those weekends that takes you by surprise and has you making an unplanned chicken soup. Pretty sure you can guess why… but I’m happy to spell it out. s-t-o-m-a-c-h-b-u-g. We’re on kid 2 right now, and it’s just awful.
- 1 Rotisserie Chicken
- 1 cup sliced carrots (you can buy these prepped in bags if you're rushed for time)
- 1 cup celery slices
- 1 red onion
- about 96 oz chicken broth
- (optional: herbs, wild long grain rice)
- Place chicken, diced onion and broth in slow cooker for 5-6 hours on low.
- With about 1 hour remaining, add carrots, celery and optional herbs and rice to soup, continue cooking on high.
- About 10 minutes before dinner, using utensils, begin hunting for the bones. The chicken will literally fall off the bones, but you don't want a bony soup, so you'll need to spend some time removing them. I always warn everyone before eating that there may be bones and, for my little ones, serve soup in a white bowl and check it for bones as I'm serving, as well.
- Note: this is the boney way to serve chicken soup. Be aware to check first. (It's also easy, so... trade off!)
Meal Plan for August, week 3
Monday: Chicken Soup (we’re having leftovers. There are probably days worth of leftovers, so I’ll likely freeze some.)
Tuesday: Sliders with Grilled Zucchini and Tomato salad
Wednesday: Creamy Shrimp Rolls with Sweet Potato Chips
Weekend: Chicken fajitas, mexican rice and refried beans
… of course, we’ll likely forgo this plan for the BRAT diet.
© 2012, Julie Meyers Pron. All rights reserved.