This process of getting ready to move has left me a little frazzled. I guess it isn't just a move but an entire life style change. Realizing that I would have to get up before the crack of dawn to take care of animals leaves me feeling a yawny ( I may have made that word up)
We got our citrus juice press in the mail today so now I can really take down those lemons. Also today we picked out and paid for a majority of what will someday be our little hobby orchard. We are scheduled to have the land graded and AC put in on Saturday. The Lord has truly blessed us through other Christians. We are able to cut some cost of this little farm thing significantly thanks to friends and family.
We are getting friendly with one of our neighbors and he even stopped by today and let the kids take a ride on his champion show horse he was training. Lets just say the horse was worth more than our Suburban.
So in honor of chickens everywhere and the people who have to get up early to take care of them here is my easy recipe for chicken soup. I made it tonight but it turned out terrible because I forgot to bring some ingredients from our current residence to our future residence where we had dinner tonight.
I don't even use a pot just a croc makes life so much easier.
Take one whole chicken throw it in croc pot on high until the skin starts to come off, about 2-3 hours. Sometimes I just throw mine in frozen, it doesn't really matter but obviously the frozen takes longer to cook.
Add about 1 1/2 cups of water or some kind of broth. I use chicken broth.
1 yellow onion finely diced
2 cloves of cut garlic
pack of sliced mushrooms (optional, I like mushrooms)
let simmer for about 2 hours on high in your croc pot
take chicken out, (skin should be falling off,)
debone it on a plate and remove extra fat and skin from remaining broth with skimmer
put the chicken meat back in the croc and add chopped carrots, corn, peas and celery,
Add salt and pepper to taste, a few basil leafs, oregano and more onion if you like
If there doesn't seem to be enough broth just add some more water or broth to your liking.
Let that cook for a few more hours until the carrots and celery are a nice texture, I don't like mine to mushy.
Cook the egg noodles separate and add to the broth when serving. This keeps the noodles from sucking up all the juice.
Serve crusty french bread and butter, mmmmmm, butter.
Make extra and freeze it. This is a great meal to keep on hand. I don't freeze it with the noodles generally but you can. You may just have to add more water or broth when you defrost it.
So there you have it. I am sure there will be much chicken soup in our house this fall. Who knows I may not even feel guilty for eating the buggars.