Friday, January 17, 2014
Roasted Chicken and Vegetable Soup
Last week, Eric roasted a whole head of garlic, 6 large slices of ginger, 2 cut up carrots, a sliced onion, a handful of frozen red peppers and three chicken breasts - all topped with a generous sprinkle of oregano and thyme. He put it all in the cast iron skillet and left it in the oven at 250 until the chicken was done.
It would have been fine to plate it up as is and eat it that way, but Eric decided to shred the meat and make soup. He added 4 cups of turkey stock from the freezer along with 4 cups of water and 4 chicken bouillon cubes. It made a brilliant brothy soup. And we had enough leftovers for dinner the next day.