This weekend we polished off half of a delicious rotisserie chicken from the supermarket but I didn’t know what to do with the other half of the chicken left over so by mid week I decided to make a soup with it.
So I diced up the chicken and threw it in the crock pot with diced tomatoes, mushroom soup and a bit of my frozen homemade chicken broth and to my surprise it came out quite good.
So…..that’s when my thoughts went to those times when my mother and grandmother always used to just throw a few ingredients into a pot and turn it into something wonderful for us to eat. I never forgot how much they used to do that.
My grandmother was such a wise woman and although she didn’t have a high school education she knew how to make an amazing home life for her family. She knew how to create and make so many types of things that would put a lot of women to shame even with the best education.
Grandmother had built a smoke house in the back yard of her house back in the old days. She would smoke various types of meats out in that small but walk in smoke house.
She used to grow fruits and various vegetables, had nut trees and she even had some farm animals like chickens, a few hogs, a goat and such.
She’d churned her own butter, ice cream and made the best country biscuits in the whole world. She canned her own foods and knew how to make jerky and smoked bacon.
Plus she used to make her own soaps, body lotions, perfumes, sew her own clothes and quilted a many blankets too.
That woman never seemed to let anything bother or upset her spirit too much and never appeared depressed, bored nor over worked even though she was hard working. She just went about her day humming and busy. Always seeming to manage her home life very well and in her house there was always plenty of everything.
So as I was making this soup I thought about her and my mother. These were some amazing women I must say.
Rotisserie Chicken Soup Recipe
½ of a whole Rotisserie chicken (meat & skin pulled off bone and diced)
2 cans of diced tomatoes with juice
1 can of condensed mushroom soup
1 teaspoon of garlic powder, onion powder and dried oregano
1 quart of my homemade vegetable broth
2 ½ Tablespoons of brown sugar
½ cup of milk
1/2 stick of butter
2 tablespoons of corn starch (to thicken- optional)
cooked rice or macaroni
Directions: Put all ingredients in the crock except for the cornstarch and stir. Turn Crock on high for 4 hours. Then after soup is done, mix a bit of water into the cornstarch in a small cup. Pour cornstarch into the soup and stir well. Let it cook 1/2 hour longer till nice, hot, thick and rich.
Serve in bowls with a bit of rice or macaroni or just as is.
We had this soup with some good old fashioned cornbread muffins for lunch for a few days.
(this image is at: http://healthierjane.com/power-genes/)