If you remember from past posts I have been really into making chicken stock. I knew these stocks would come in handy for last minute dinners or those evenings we feel a bit lazy, little did I know that the stocks would barely last us a month.
After a long weekend of traveling we decided we wanted to get back on track with eating right, there were too many nights of eating out or pizza take-outs the week before Thanksgiving. Lucky for us there were still a couple containers of chicken stock hidden in the back of the freezer when we got home.
Sunday night I slowly simmered the stock only adding some carrots, celery and a turnip. I finished it off with some wild rice (that had been precooked & froze) right before eating…. comfort food at its best.
Monday night, we were craving something a bit more spicy, so I took the leftover soup from Monday, added a sauteed onion and some chipotle peppers that had also been hiding out in the freezer. Then I baked some tortilla strips which were lightly seasoned with salt, added a little Australian white cheddar and we had a nice spicy soup for dinner.
Definitely time to make more stock …….. so easy & so good!
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