After the baked potato, the next most-thought of version seems to be whipped or mashed potatoes. A difference in preparation but both are equally good.
Whipped potatoes require peeled, boiled potatoes hot from the pot. Drain off all but about 1/4 cup of the cooking water and place the water and boiled potatoes into a large mixing bowl. Heat up 1/2 cup milk and 1/4 cup of butter. Again, you can easily adjust these amounts to suit the number of potatoes being used.
With an electric mixer, whip up the potatoes until you have the lumps pretty much a thing of the past. Gradually add the hot milk/butter and continue whipping until fluffy and well-combined. Add salt and pepper to taste, give it another round with the beaters and serve. Hint: I usually put the prepared potatoes in a glass bowl in case I have to heat them up in the microwave.
Mashed potatoes take the same ingredients but are a bit quicker and easier. Personally, I like a few chunks of potato midst the smooth so usually go this route. As with whipped potatoes, drain all but 1/4 cup of the cooking water. Put the potatoes and water back into the cooking pot. Add the milk and butter and mash down with either a potato masher or a wooden spoon. You want to smooth it out a bit. Season to taste and serve. Because they are still in the pot, if you have to hold them for latecomers to the dinner table, you can put the pot over the very, very lowest temperature on the stovetop and they should keep warm without burning. It depends on your stove so don't walk away the first time you try this.
Thursday, June 30, 2011
More potato ideas . . .
Back to the many great uses for the lowly potato which actually rates pretty high in my regard!
I enjoy the Fall when you find the really large Russet potatoes in the stores. That always reminds me to include baked potatoes with some of my meals or, better yet, enjoy one just for a lunch.
Basically, as everyone probably knows, you bake your potato(s) at 375 degrees for approximately 45-60 depending on your oven, the size of the potato, etc. Must remember to pierce the potatoes a few time or you might have a explosion as the potato bakes itself beyond the strength of it's skin!
Your potato comes out of the overn, you cut a line down the top, squeeze up the potato, and top with butter or sour cream along with salt, pepper, chives . . . That a good start!
You can, however, really doll up a baked potato with a lot of other ideas. Some suggestions:
Shredded cheese, your favorite!
Diced tomato with Feta cheese.
Spicy Salsa
Bacon bits with or without sour cream or cheese.
Chopped, steamed broccoli with shredded cheddar cheese.
Crumbled, fried sausage
Another way to raise the baked potato to exalted heights is to stuff it. Sounds harder than it actually is as all you do is bake your potato as usual. Slice off a thin layer off the top and carefully scoop out the potato into a bowl. Be careful to not tear the potato skin.
With a potato masher or wooden spoon, mash up your potato innards with a bit of milk, butter, salt, pepper. It doesn't have to be perfectly smooth. Now, you can either stuff this back into the potato skin shell, bake it to heat through, or . . .
You can add cheese, tomato, or pretty much stuff from the first list. Pack it back into your potato shells, bake about 15 minutes at 375 degrees or until hot through and serve. Yeah, it is basically the same thing but it seems to taste better with the extra work.
I recently heard from a friend that you can actually 'bake' potatoes in a crock pot. You scrub, pierce, and put your potatoes in the crock pot on the slow setting and, by dinner time, you have baked potatoes. Sounds like a great idea for the summer when you definitely do not want to turn on the oven.
I enjoy the Fall when you find the really large Russet potatoes in the stores. That always reminds me to include baked potatoes with some of my meals or, better yet, enjoy one just for a lunch.
Basically, as everyone probably knows, you bake your potato(s) at 375 degrees for approximately 45-60 depending on your oven, the size of the potato, etc. Must remember to pierce the potatoes a few time or you might have a explosion as the potato bakes itself beyond the strength of it's skin!
Your potato comes out of the overn, you cut a line down the top, squeeze up the potato, and top with butter or sour cream along with salt, pepper, chives . . . That a good start!
You can, however, really doll up a baked potato with a lot of other ideas. Some suggestions:
Shredded cheese, your favorite!
Diced tomato with Feta cheese.
Spicy Salsa
Bacon bits with or without sour cream or cheese.
Chopped, steamed broccoli with shredded cheddar cheese.
Crumbled, fried sausage
Another way to raise the baked potato to exalted heights is to stuff it. Sounds harder than it actually is as all you do is bake your potato as usual. Slice off a thin layer off the top and carefully scoop out the potato into a bowl. Be careful to not tear the potato skin.
With a potato masher or wooden spoon, mash up your potato innards with a bit of milk, butter, salt, pepper. It doesn't have to be perfectly smooth. Now, you can either stuff this back into the potato skin shell, bake it to heat through, or . . .
You can add cheese, tomato, or pretty much stuff from the first list. Pack it back into your potato shells, bake about 15 minutes at 375 degrees or until hot through and serve. Yeah, it is basically the same thing but it seems to taste better with the extra work.
I recently heard from a friend that you can actually 'bake' potatoes in a crock pot. You scrub, pierce, and put your potatoes in the crock pot on the slow setting and, by dinner time, you have baked potatoes. Sounds like a great idea for the summer when you definitely do not want to turn on the oven.
Point well taken!
| Correction to my potato salad recipe. I should have mentioned that perfectly great potato salad can be accomplished without the addition of boiled eggs. A reader sent on a comment along with a great site about cooking without eggs for those who are watching their diets or have allergies to them. In fact, I have gotten good results using boxed cake mixes and substituting applesauce for the eggs. The cake is lighter and tends t dry out faster but tastes just great. I have even used pureed garbonzo beans with chocolate cake and they turned out to be everyone's favorite. There are lots of ways to adjust recipes to the needs of diets/allergies and I always appreciate being kept up to date on them by way of shared links/comments. |
What to do with leftover boiled potatoes . . .?
| With a little thinking ahead, you can be ready for a quick and excellent side dish with . . . what else . . . potatoes! (I'm currently in my potato ministry!) The night before, peel several potatoes, depending on your need, and boil them until just tender. Cool a bit and then cut them into cubes. Toss them in a bowl with salt, pepper, garlic powder, dried onions, and a bit of paprika. Heat some oil or butter (or a combination of both) in a large frying pan. Add your potato cubes and brown on all sides. Tasted and adjust your seasonings and serve. After you have a bowl of potato cubes ready, willing, and able to become a part of your meal, try making potato salad. Put the potato cubes in a large bowl and toss with 1/4 cup of cider or regular vinegar. Season with salt and pepper to taste. In another bowl, mix together 1/2 cup mayo (this is approximate and can be changed to fit the amount of potatoes being used), 1/4 cup sweet or dill pickle relish, 3 tablespoons mustard (I like the dijon type), and two or three chopped, boiled eggs. Fold into your potatoes and refrigerate to let the flavors meld. Easy way to boil an near-perfect egg! Bring a pot of water with the eggs to a hard boil, turn off the heat and let sit for 15-20 minutes. |
The Lowly Potato . . .
| Such a misunderstood root vegetable, the poor potato. Sure, there are fruits and vegetables that might pack more vitamins, less carbs, etc., but the potato is a food stretcher that can pull the strained food budget out of the doldrums. If funds are short and family is hungry, I always rely on a pot of freshly boiled potatoes to add some filling and tasty bulk to the meal. My favorite way to boil the potatoes is to peel, wash, and simmer them in sea-salty water. By sea salt, I mean put in enough salt that you can taste it in the water. For some reason, you can't seem to get the same tang by adding it after they are cooked. Since you are draining the potatoes after cooking, I don't imagine too much excess salt is being left behind. Besides just a helping of hot, mealy potatoes, you can add a dab of butter, freshly ground pepper, or any herb or spice that sounds appealing. I like butter, salt, and fresh or dried dill. The tastier the potatoes, the less meat you need to serve which is a healthy option. I remember when I was little and hungry for dinner that seemed to be extra slow in coming and my mother would hand me a piece of boiled potato with a sprinkling of salt to calm my hunger. I don't think I have ever had something that tasted so good or was so welcoming than that bit of assurance that more was to come. Just a thought as I remember fending for my own meals after a long day at work. When my cash flow was stopped up, I could always manage a couple of big potatoes for dinner. Yes, it isn't for a steady diet but it sure helps ease one through the tough times in life. |
Monday, June 27, 2011
Easy Taco Salad . . .
| During the summer months, it is nice to have something sort of warm but still not a hot meal that only add to the outside temperatures. Taco Salad always seems to be a good answer and you can add or substract ingredients according to your own tastes. Taco Salad (serves 4) 1/2 pound ground beef (depends on how many you want to serve) Chili flakes Cayenne pepper Salt & Pepper Corn or Tortilla chips 1/2 head lettuce 1 large tomato, chopped 1/2 green Bell Pepper, chopped 3 tablespoons finely chopped red onion 1/2 cup favorite salsa Black olives, to taste, sliced Brown the beef over medium heat, stirring to break the meat up into small pieces. Season with the listed spices. Taste for heat and add as desired. Drain the grease. Divide the chips into four bowls. Add 1/4 of the lettuce to the bowls and top each with 1/4 of the meat, tomato, green pepper, onion, salsa, and sliced olives. Serve! Sometimes, I like to add in some pork sausage to the ground beef for a different slant on the flavors. Some shredded cheese would be good, too. |
Honey butter!
For your added convenience . . .
| I just finished putting labels on all the recipes listed in this blog. It should now be easier to locate a favorite and search for something new. I've tried to label them under different titles so what you need, want, or are looking for, should show up. |
Sunday, June 12, 2011
Not exactly Chicken Pot Pie . . .
This will not produce your usual version of a chicken pot pie but certainly serves your purposes when you want to get a hot meal on the table and look like a culinary hero to your family.
Not Exactly Chicken Pot Pie
Approximately three cups of cooked, diced chicken meat
2 cups chicken broth
1 can cream of chicken soup
Salt & Pepper to taste
1 teaspoon poultry seasoning
1 1/2 cups biscuit mix
1 1/2 cups milk
Butter
Place chicken in bottom of greased 13x9x2-inch pan or baking dish. Mix broth and soup together and pour over the chicken. Season to taste.
Make biscuit mix and milk together. This will form a thin mixture. Carefully pour it over the ingredients already in your baking dish. Dot with bits of butter.
Bake for approximately one hour at 350 degrees or until brown.
If you don't have boned chicken on hand, you can get a whole chicken (you have to think ahead here!) and simmer it in a pot of water with a slice onion, carrot, salt, and celery until the chicken is tender. Drain and use the water for your chicken broth. Bone your chicken and proceed as stated.
Not Exactly Chicken Pot Pie
Approximately three cups of cooked, diced chicken meat
2 cups chicken broth
1 can cream of chicken soup
Salt & Pepper to taste
1 teaspoon poultry seasoning
1 1/2 cups biscuit mix
1 1/2 cups milk
Butter
Place chicken in bottom of greased 13x9x2-inch pan or baking dish. Mix broth and soup together and pour over the chicken. Season to taste.
Make biscuit mix and milk together. This will form a thin mixture. Carefully pour it over the ingredients already in your baking dish. Dot with bits of butter.
Bake for approximately one hour at 350 degrees or until brown.
If you don't have boned chicken on hand, you can get a whole chicken (you have to think ahead here!) and simmer it in a pot of water with a slice onion, carrot, salt, and celery until the chicken is tender. Drain and use the water for your chicken broth. Bone your chicken and proceed as stated.
Too many desserts posted - back to basics!
Yeah, sweets are usually the easiest or the most fun to make in your kitchen BUT one has to deal with the necessity of healthy food, too. Some days, I like to spend a couple of hours fussing in the kitchen. Other times, I have to fix dinner, I want a GOOD dinner, but I don't want to hang around the kitchen for any length of time. This is a pretty straight-forward recipe that usually turns out quite well.
Parmesan Chicken
1 1/2 cups bread crumbs (I use store-purchased Panko crumbs for more crisp.)
1/2 cup grated parmesan cheese
2 teaspoons salt or to your tastes or dietary requirements
1 teaspoon black pepper
6 boneless chicken breasts
1 cup butter
Combine the bread crumbs, cheese, salt and pepper in a large bowl. Melt the butter.
Dip the chicken breasts into the melted butter and then into the bread crumbs to coat. Place them in a baking dish (don't crowd them!) and bake at 350 degrees for approximately 30 minutes, uncovered. Do not turn the chicken at any point. To check for doneness, poke the thick part of one piece of chicken and the juices should run clear.
You can also cut the chicken into thick slices and make chicken sticks, too.
As always, if you have herbs and spices on hand, sniff and taste to see what might enhance this basic recipe. You can spice up the breadcrumbs or use herbs for a more natural taste. I like dill. My children like a dried barbecue powder mix. My husband likes it herb-y.
Parmesan Chicken
1 1/2 cups bread crumbs (I use store-purchased Panko crumbs for more crisp.)
1/2 cup grated parmesan cheese
2 teaspoons salt or to your tastes or dietary requirements
1 teaspoon black pepper
6 boneless chicken breasts
1 cup butter
Combine the bread crumbs, cheese, salt and pepper in a large bowl. Melt the butter.
Dip the chicken breasts into the melted butter and then into the bread crumbs to coat. Place them in a baking dish (don't crowd them!) and bake at 350 degrees for approximately 30 minutes, uncovered. Do not turn the chicken at any point. To check for doneness, poke the thick part of one piece of chicken and the juices should run clear.
You can also cut the chicken into thick slices and make chicken sticks, too.
As always, if you have herbs and spices on hand, sniff and taste to see what might enhance this basic recipe. You can spice up the breadcrumbs or use herbs for a more natural taste. I like dill. My children like a dried barbecue powder mix. My husband likes it herb-y.
Sour Cream Pound Cake
This one is on the menu at my house today. I was wondering what to do with some leftover sour cream and remembered this recipe. Pound cakes always sound more difficult than they actually are to make. I like them because you can eat them plain or dress up a slice with fruit and whipped cream.
Sour Cream Pound Cake
1 cup butter
3 cups granulated sugar
6 eggs
8 ounces sour cream
3 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon orange extract
1 tablespoon grated orange zest
Melt the butter over low heat. Cream in the sugar. Now, add the six eggs, one at a time, beating well after each addition. Add the sour cream and mix in well. Combine the dry ingredients in a separate bowl and then add to the creamed mixture. Add the extracts and zest. Pour into a greased and floured tube cake or bundt cake pan.
Bake at 300 degrees for about 60 minutes. Turn the cake out of the pan immediately after baking.
If you don't have the mentioned pans, you can bake the cake in a loaf pan or cupcake pan, too.
Sour Cream Pound Cake
1 cup butter
3 cups granulated sugar
6 eggs
8 ounces sour cream
3 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon orange extract
1 tablespoon grated orange zest
Melt the butter over low heat. Cream in the sugar. Now, add the six eggs, one at a time, beating well after each addition. Add the sour cream and mix in well. Combine the dry ingredients in a separate bowl and then add to the creamed mixture. Add the extracts and zest. Pour into a greased and floured tube cake or bundt cake pan.
Bake at 300 degrees for about 60 minutes. Turn the cake out of the pan immediately after baking.
If you don't have the mentioned pans, you can bake the cake in a loaf pan or cupcake pan, too.
German Apple Cake
Okay, I just call it German Apple Cake because I'm half German and some of my favorite German recipes lean towards apples. I like making this recipe because I don't have to remember to let the butter softened (it asks for vegetable oil!) and it goes together quickly and easily. As always, if you don't have a 13/9/2-inch baking pan, you can divide it between two square pans (8x8-inches) or bake them as cupcakes.
German Apple Cake
1 cup vegetable oil
2 cups granulated sugar
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 tablespoon grated lemon zest (optional but good!)
3 cups peeled, chopped raw apple
1 cup chopped nuts
Beat oil, sugar, and eggs together until creamy. Combine the dry ingredients and mix into the oil mixture. Beat well. Fold in the rest of the ingredients. Spread evenly into your choice of baking pan.
Bake at 350 degrees for approximately 55 minutes.
For a rather decadent icing . . .
1 cup brown sugar, packed firmly
1/4 cup milk
1/2 cup butter
Combine all the ingredients in a small cooking pot and cook (once the butter has melted) for about 2-3 minutes. Spoon over cake while it is still warm fromt he oven.
German Apple Cake
1 cup vegetable oil
2 cups granulated sugar
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 tablespoon grated lemon zest (optional but good!)
3 cups peeled, chopped raw apple
1 cup chopped nuts
Beat oil, sugar, and eggs together until creamy. Combine the dry ingredients and mix into the oil mixture. Beat well. Fold in the rest of the ingredients. Spread evenly into your choice of baking pan.
Bake at 350 degrees for approximately 55 minutes.
For a rather decadent icing . . .
1 cup brown sugar, packed firmly
1/4 cup milk
1/2 cup butter
Combine all the ingredients in a small cooking pot and cook (once the butter has melted) for about 2-3 minutes. Spoon over cake while it is still warm fromt he oven.
Saturday, June 11, 2011
Going Elegant - Poppy Seed Bundt Cake
Okay, you've managed to put together dinner yet want to top off your efforts with a pleasing dessert. It has to look great but be within your personal capabilities. This is the one for you! Even if you bake a lot, this is one of those recipes that goes together quickly and makes you look like a wonder in the kitchen.
Poppy Seed Bundt Cake
1 yellow cake mix (the boxed variety)
1 small package instant vanilla pudding
2 tablespoons poppy seeds
1/2 cup vegetable oil
1 cup water
4 eggs
1 premade can of chocolate icing
Mix all the ingredients, except the icing, for approximately five minutes. Pour into a greased bundt cake pan* and bake approximately 45 minutes. When cooled, remove from pan and frost the cake with the chocolate icing.
Alternataives:
*Grease your pans with vegetable spray - cuts down on mess and a few calories
If you don't have a bundt pan, you can put this into a regular rectangular cake pan, two small squares ones, cupcake pans, etc.
Use chocolate cake mix and chocolate instant pudding and forget the poppy seeds.
Poppy Seed Bundt Cake
1 yellow cake mix (the boxed variety)
1 small package instant vanilla pudding
2 tablespoons poppy seeds
1/2 cup vegetable oil
1 cup water
4 eggs
1 premade can of chocolate icing
Mix all the ingredients, except the icing, for approximately five minutes. Pour into a greased bundt cake pan* and bake approximately 45 minutes. When cooled, remove from pan and frost the cake with the chocolate icing.
Alternataives:
*Grease your pans with vegetable spray - cuts down on mess and a few calories
If you don't have a bundt pan, you can put this into a regular rectangular cake pan, two small squares ones, cupcake pans, etc.
Use chocolate cake mix and chocolate instant pudding and forget the poppy seeds.
Hiding the vegetables . . . Zucchini Bread!
The one hidden ingredient that does not taste like chicken! We love our annual garden and always plant one too many zucchini plants probably because they always do well and it inflates our gardener egos to see the abundant produce . . . Until we run out of friends who will let us with ten miles of their home once they spot the zucchini we are trying to sneak into their house. I like this recipe because it is relatively inexpensive (expecially when you've been blessed with squash!), it tastes good, and is always a welcome hostess gift.
Zucchini Bread
3 eggs
1 cup oil
2 cups brown sugar, packed
2 cups grated, raw, unpeeled zucchini
3 cups flour
1 teaspoon each salt and baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon vanilla
1 cup chopped nuts
Beat eggs. Add oil, sugar and zucchini; mix well. Stir in flour, salt and soda. Fold in vanilla, spices, and nuts. Pour into two greased and floured loaf pans (9x5x3). Bake in 350 degree oven for one hour. Remove from pans. Cool on rack.
Fun additions:
I like to add a cup of frozen cranberries to the batter. You can also use dried cranberries, too.
If you like raisins or chopped, dried pineapple, that works, too.
You can always bake this in paper-line muffin tins for individual lunchbox treats.
If you have powdered sugar and a fresh lemon on hand, a thin glaze poured over loaves warm from the oven is very good.
Zucchini Bread
3 eggs
1 cup oil
2 cups brown sugar, packed
2 cups grated, raw, unpeeled zucchini
3 cups flour
1 teaspoon each salt and baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon vanilla
1 cup chopped nuts
Beat eggs. Add oil, sugar and zucchini; mix well. Stir in flour, salt and soda. Fold in vanilla, spices, and nuts. Pour into two greased and floured loaf pans (9x5x3). Bake in 350 degree oven for one hour. Remove from pans. Cool on rack.
Fun additions:
I like to add a cup of frozen cranberries to the batter. You can also use dried cranberries, too.
If you like raisins or chopped, dried pineapple, that works, too.
You can always bake this in paper-line muffin tins for individual lunchbox treats.
If you have powdered sugar and a fresh lemon on hand, a thin glaze poured over loaves warm from the oven is very good.
Chicken Soup by your own hand . . .
Chicken soup has got to be the ultimate comfort food but one always feels one needs a mom in order to have this need fulfilled. Well, the point of this Blog is to inspire college students to learn to fend for themselves and to take learned kitchen skills into their post-graduate lives. If you can make chicken soup, you have a head start!
Chicken soup is not a precise recipe. Yes, you can look up some on-line and get a dozen different ways to fix it. I'm a basic person so like this recipe because it a.) is easy to accomplish and b.) it tastes like you knew what you were doing when you made it.
Chicken Soup
If you are cooking for two people or yourself with leftovers in mind, you need about a pound of
chicken. I always check the marked down section at the grocery store. I call it the 'used meat' section but my husband objects to that phrasology for some reason. Go figure! With that said . . .
Approximately one pound or so of bone-in chicken
1 large onion, chopped
4 cloves of garlic, smashed and chopped
3 chicken bullion cubes
Salt and pepper to taste
16 ounces of frozen, mixed vegetables
Your choice of cooked rice or pasta (You can even get precooked rice in the freezer section these days!)
In a large pot, add a tablespoon or two of vegetable oil. Salt and pepper your chicken pieces. When the oil is hot, brown the chicken pieces on all sides. Add the onion and garlic and continue cooking until the vegetables (as in onion and garlic) are softened. Add about six cups of water and the bullion cubes to the pot. Turn down the heat and simmer until the chicken is very tender.
Strain the chicken from the broth (BUT KEEP the broth!), shred the meat from the bones and discard the bones. All both the chicken and meat back to the pot. Taste for salt and add more if necessary. Bring back to a simmer and add the bag of frozen vegetables. Cook only until everything is piping hot. Spoon chicken soup over your choice of cooked rice or noodles in bowls. Serve!
Not knowing your current expertise in the kitchen, I didn't mention herbs but you can consider the following as you expand your chicken soup making capabilities!
Dried Basil
Dried Dill
Poultry Seasoning
Freshly chopped parsley
Freshly chopped green onion
If you have them on hand, give them a sniff and see if you'd like to enhance your soup with these herbs, etc. That's the way you learn your way around the cooking pot, being adventurous in small steps.
Chicken soup is not a precise recipe. Yes, you can look up some on-line and get a dozen different ways to fix it. I'm a basic person so like this recipe because it a.) is easy to accomplish and b.) it tastes like you knew what you were doing when you made it.
Chicken Soup
If you are cooking for two people or yourself with leftovers in mind, you need about a pound of
chicken. I always check the marked down section at the grocery store. I call it the 'used meat' section but my husband objects to that phrasology for some reason. Go figure! With that said . . .
Approximately one pound or so of bone-in chicken
1 large onion, chopped
4 cloves of garlic, smashed and chopped
3 chicken bullion cubes
Salt and pepper to taste
16 ounces of frozen, mixed vegetables
Your choice of cooked rice or pasta (You can even get precooked rice in the freezer section these days!)
In a large pot, add a tablespoon or two of vegetable oil. Salt and pepper your chicken pieces. When the oil is hot, brown the chicken pieces on all sides. Add the onion and garlic and continue cooking until the vegetables (as in onion and garlic) are softened. Add about six cups of water and the bullion cubes to the pot. Turn down the heat and simmer until the chicken is very tender.
Strain the chicken from the broth (BUT KEEP the broth!), shred the meat from the bones and discard the bones. All both the chicken and meat back to the pot. Taste for salt and add more if necessary. Bring back to a simmer and add the bag of frozen vegetables. Cook only until everything is piping hot. Spoon chicken soup over your choice of cooked rice or noodles in bowls. Serve!
Not knowing your current expertise in the kitchen, I didn't mention herbs but you can consider the following as you expand your chicken soup making capabilities!
Dried Basil
Dried Dill
Poultry Seasoning
Freshly chopped parsley
Freshly chopped green onion
If you have them on hand, give them a sniff and see if you'd like to enhance your soup with these herbs, etc. That's the way you learn your way around the cooking pot, being adventurous in small steps.
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