A Big Pot Of Soup
Usually, when we finish a roasted chicken, I use the bones to make broth and freeze it for future meals. This time, I just kept going, all the way to soup.
I like soup at any time of the year but it's particularly welcome during the holidays when I'm inclined to eat too much of all the wrong things. Homemade soup grounds me and reminds me that eating healthy foods can taste really good, too. Once made, it's easy and quick to reheat, no waiting around while Christmas cookies are calling to me. It's a nice, lean meal in a season of excess.
The broth started with onions, carrots and celery bubbled for hours with the chicken carcass, so it was already flavorful and aromatic when I added cannellini beans, a handful of dried mushrooms, chopped leek, carrot, zucchini, (sad winter) tomato and fennel. A pretty serious handful of Herbes de Provence. The chicken meat from picking the bones and chopped dry salami. Cooked until the veggies were tender but still toothy. I don't use anything to thicken the broth - we like it clear and fresh.
When I ladled it into bowls, I added a sprinkle of green onion and served it, steaming, to My Beloved who just sat and inhaled the aromas before starting to eat. It's a hearty soup, rib sticking even though it's not high in calories. With a piece of toast or nice bread alongside, it's the perfect winter meal.
And it makes a lot. So, you have a big pot of soup on the stove to reheat as needed over several days. You can share some with a friend if you get tired of it but, really, what's not to like?