Chances are, you didn't have much chicken leftover from the Angerona Farm Garlic Chicken recipe. But you might have had a little bit and some of the Garlic Chicken broth -- liquid gold is what I call it.
So what to do with it? Grab some more chicken broth and a bunch of broccoli and you are in business! We often make soup from leftovers -- ingredients are already cooked, already seasoned -- all you add is some broth and maybe noodles or rice! What could be easier? So right after Beth Anne, Bubba and I consumed this lovely dinner, she suggested that we make soup for lunch the next day. Add some broccoli, she said. Beth Anne, you are a genius!
How? First, strip all the chicken meat from the bones, saving only the part you want to eat. Set it aside. Then, if the garlic chicken broth has been refrigerated, it will have turned to a gel form. Scrape all of the gelled part from the chicken leftovers into a medium-sized stock pot or sauce pan. Put it on low heat. In the meantime, wash the fresh broccoli and cut it into bite-sized pieces -- about a half-inch in size. Put it in a microwave-safe dish and a tablespoon of water. Heat in the microwave for about three minutes or until it is al dente -- soft enough to easily bite into but still exhibiting some crunch. Add two to three cups of regular chicken broth to the now-melted garlic chicken broth, then add the broccoli. Taste for seasoning. Then add the chicken meat and just heat through. Do NOT overheat. Voila! You now have a lovely lunch of Garlic Chicken Broccoli Soup!
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