I spend most Tuesday nights having dinner with some friends at the local grocery store cafe. They have sushi, a variety of prepared foods, and a fantastic salad bar. Tuesday is also the night I stock up on stuff for the kids’ lunches, and if I’m on my A game, I remember that I need to make dinner Wednesday night – something that is easy and can cook while I’m at Zumba at 5:30-6:30.
Yesterday I was not on my A game. I had a killer sore throat. But that prompted me to remember dinner, and my desire for chicken soup.
I usually make chicken soup with liquid broth, carrots, celery, onions, and cooked chicken. But this particular grocery store doesn’t sell just one carrot or two stalks of celery, and if I get a whole bag it will go to waste. Fortunately, the salad bar already has all that stuff. In fact, the salad bar already has it chopped into little pieces!
When I got home, I dumped two packages of chicken broth into the crock pot, along with the chopped carrots, celery and onions from the salad bar. I chopped the chicken into smaller bits and threw that in the pot.
Prep time was less than five minutes. Cost was less than $10. It sat in the refrigerator until I came home at 2:00, turned the crock pot on low, and let it simmer til supper time. I also added some barley and topped with Penzey’s Arizona Dreaming spice blend, which is an instant cure for whatever ails you.