I love you, sweet angel! I know you and Chris are going to have the happiest life ever!
This is a recipe for Chicken and vegetable soup that is heavy on the vegetables and light on the chicken. You start it out by cooking enough chicken for three different dishes.
Here’s how it goes.
I. Cook the chicken
Ingredients needed:
Crockpot
liquid chicken stock
Mrs. Dash
Garlic
A bag of frozen chicken
Salt and pepper
To cook the chicken: pour the bag of chicken into the crock pot. Turn on Hi. Throw some salt and pepper over the chicken. Add a couple of tablespoons of garlic and a dash of Mrs. Dash. Pour enough stock over all of it to fill about a fourth of the pot.
Now, let the chicken cook all day while you go to school.
II. Prepare chicken for soup and further meals
Ingredients needed:
Kitchen scissors
platter
quart sized freezer bags
large measuring cup
When you get home, take the chicken out of the crock pot and put it on a large platter. Let it cool. Then, get your kitchen scissors, and cut the chicken into bite-sized pieces. Pour a cup and a half back into the crock pot. Freeze the rest in 1 1/2 cup increments in quart sized freezer bags.
II. Prepare the Soup
Ingredients needed:
2 cans of Italian style diced tomatoes
1 package of frozen mixed vegatables
1 can garbanzo beans
1/4 cup of instant brown rice
fresh spinach
1 teaspoon Italian Seasoning
1 tablespoon brown sugar
To make the soup: add all of the ingredients above to the chicken already in the crock pot except for the fresh spinach. Cook on high for 2 hours. Add some spinach in the last 30 minutes.
Freeze all remaining soup in individual plastic containers so that you can pull one out and defrost it in the microwave for lunch or supper next week.