On Wednesday evenings a group from our church meet in our house, and we always start with coffee/tea and biscuits while we chat and wait for everyone to arrive. However one member loves hot water with a slice of lemon, and on Wednesday mornings I always think to myself Wednesday = Lemon-day. So Tom, my photo of the day is for you!
Today is also time for the next WMFW (Works For Me Wednesday) when lots of bloggers post something that works for them – a recipe, a tip, a craft….there is always an amazing collection, and it would take all week just to visit them.
A few weeks ago when I shared my home-made chicken stock I promised you my “recipe” for chicken and vegetable soup. I say “recipe” in inverted commas as there is no technical measuring or precise instructions. In fact it is so easy, even I can do it.
Here is what I do.
Assemble the ingredients
- Home-made chicken stock
- Left-over cooked chicken
- Vegetables – I usually use Celery, leeks, carrots and onion
- Parsley (if you kids can cope – mine can’t)
- Salt and pepper.
I chop all the veg quite finely and place it in a large pan and cook it for 5 min or so until things start to soften.
Add stock, and more water if you think it needs it and simmer for 30 minutes or until veg are cooked.
Add chicken and parsley
Season to taste
Serve and enjoy.
Sometimes I also add dried soup vegetables (barley, peas and lentils) and this makes more of a broth.
If you want you can serve it with some Ulster bread. If you want to know what the varieties of bread are, be sure to come back on 17 March for my St Patrick’s Day Bloggy Carnival – there will be prizes!