I’m finally back writing an entry on the blog! I can’t believe that it has been about 3 weeks since I last posted. It is partly because we have been enjoying a wonderful spring this winter! Seriously! I know that the groundhog saw his shadow, and thus said that we would have 6 more weeks of winter, but he totally forgot to tell the birds, the bees, and the flowering trees! The song birds have been serenading us every morning for weeks now, and all our fruit trees are blooming! The last time we had such an early spring was in 2007. That ended disastrously when we had 3 nights of killer frost in mid-April. We lost all our fruits that year!
My sweet little grand girl has been practicing to be flower girl at her Opal Gen’s (Uncle Ben’s) wedding in July.
And sweet Little Man has learned to sit up all by himself!
Now about that recipe… Many people here in my area of the south have been sick lately. Thankfully, the sickness has not found my house! One of my friends was sick last week, so I decided to make her some chicken soup. Since I had some extra veggies in the fridge, I added them to the mix as well. A few spices added in made it a very tasty soup!
1 quart chicken broth
1-2 chicken breasts, cooked and diced
1 large carrot, peeled and diced
1/2 medium onion, diced
4-5 medium sized mushrooms, cut in fourths
1 c. or so of cut green beans (I used fresh ones, but canned would be fine)
Salt and pepper to taste
1/2 tsp. each turmeric, chili powder, garlic powder (use whatever spices you desire!)
Combine everything except the chicken in a large pot and bring the broth to a boil. Simmer until the veggies are tender. Add the chicken and heat through. Check flavor for spices and adjust to your own desires.