Last week we made Chicken Parmesan and after having it twice I put the left over chicken in the freezer.
Tonight it was one of the ingredients in our home made soup.
Left over chicken cut up in small chunks
2 cans of chicken stock ( or your own chicken stock I did not have any)
1 can of fire roasted diced tomatoes
8 ozs of water
1 small onion diced
small amount of left over corn from a couple days ago
a couple of handfuls of frozen mixed vegetables
1tsp of oregano
salt and pepper to taste
8 ozs of pasta ( I cook first and then add to soup to conserve my broth)
chicken, diced onion, orgeno, salt, pepper and left over corn
added a couple of handfulls of mixed vegetables. Simmer for about 20 minutes
Cooked the pasta separate and then added and simmered for another 15 minutes while bread is heating up in the oven.
From start to finish under 1 hour and dinner is tasty and healthy. We each had a couple of small bowls and we have enough left over for lunch after adding some more broth and water. No canned soup can taste as good as this does.
Thanks for stopping by... lets keep saving together.. Grace