Another cost/time saving recipe: #2 Chicken vegetable soup

 Hi friends,

Yesterday I shared my meat sauce recipe. Some of you might be wondering "WHAT DO YOU DO WITH ALL THE LEFTOVER CARROTS AND CELERY??"

Well, good question. You can always eat them as is 👍 Costco has great individual hummus. (BTW, I don't work for Costco nor they sponsor me here 😂) But when you come home exhausted, you're too tired to chew crunchy vegetables. #iykyk

This time, I made chicken and vegetable soup, using leftover Costco Rotisserie Chicken. This Rotisserie chicken is my son's FAVORITE food in the world, so we buy at least one a week. The leftover meat turns into soup or Japanese curry (more on this later).

Here's my rough attempt of my soup recipe:

1. Feed your son his favorite parts of the chicken, then take apart the leftovers and dice

2. Chop up carrots and celery (leftover from meat sauce)

3. Dump the carrots and celery in a giant pot, add chicken broth and simmer for 20 minutes

4. Add chicken and simmer for additional 10 minutes (or until you remember it's still cooking)

5. You can portion them off into freezer-safe containers, and freeze for the days you have zero motivation to cook.

I keep this soup pretty basic, so I can add flavoring depending on how I feel. Sometimes I add chili oil, curry powder, or "Italian" seasoning, so I don't get sick of it.

Also, I still had plenty of carrots and celery left, so I chopped them up and froze them in few batches. I'll use them in soups or curry later. 

Buon appetito!