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A crazy thing happens when you raise your own meat. You begin to feel really, really guilty if you waste anything. So after having a lovely
hairy roasted chicken on Thursday all the bones and uneaten meat went back in the fridge for soup day. I made stock from the bones and some onions and carrots on Saturday and turned it all into soup on Sunday.
Ingredients: Stock, leftover chicken – pulled into pieces, carrots, celery, bow tie pasta and some salt and pepper.
Do we even need to go into the crap in canned soup? I could probably make a post out of the useless things in purchased soup.
The soup in the jars isn’t canned for the long term, it’s my lunch for the week. I’ve been buying Pregresso soup for lunch for over a year, it’s usually on sale for a decent price and it’s one of the only ones without MSG in it.
But… making soup isn’t hard, I’m just lazy. Home made is so much better than canned and if I make a big batch I also have food during the week (I usually eat alone and I can eat the same thing for a week without getting sick of it, it’s a gift).
So I set a goal for myself. I’d make my own lunch for one week (big deal right? Remember I’m lazy!). And I did. Did I save a lot of money? Probably not. The first week I made an awesome winter root vegetable soup, I’m not sure how much I spent but it was at least 15$. Next year, with the garden I can (hopefully) cut back on the costs to almost nothing.
This week I’ve got the above chicken noodle and a jar of carrot-ginger soup to mix it up.Google+