Today is first weekend in October. Time
to accept that the Fall Season is truly here. Started the afternoon
with some Halloween decorating. [Blog post to come soon on this
topic.] Settled in with some pumpkin coffee and some Nook magazines.
Dinner was the remainder of a rotisserie chicken purchased earlier in
the week, some mashed potatoes, and broccoli. Than I had an idea. Why not
make some nice chicken soup for next week?! Placed my minced onion and safflower oil (my new favorite) in the pot. Tossed in my chicken left overs. Reached for my
chicken broth (I usually have on my shelf). Small problem, no broth
container waiting for me. Urgh, time to restock the shelves with
stock. But I did find the last half on envelope of Onion soup mix
from the last time I made dip. Well worth a try... Added water. Cooked
away. Added minced garlic, cinnamon, Herbs de Provence, lemon pepper,
and garlic pepper. The apartment was quickly filled with the most
delicious aromas. Another light bulb lit over my head. I have Ronzoni
Pasta Portions (small servings of pasta in 3 minute boil in bags). I
added a bag to the soup. Let it cook for 3 minutes, covered. Removed
the lid and enjoyed the sweet spicy smells. Drained the pasta and
added it to the soup. Yummy, I admit. Felt I needed to share my
discovery. Grabbed my camera phone and clicked a quick picture so I
could add this to my blog. Hope someone else enjoys this tip when you
don't have chicken stock readily available.
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