The summertime isn’t a usual time for soup, I’ll admit, but since I’ve been on this lower carb kick, I’ve been eating a lot of soups and stews. Avoiding too much pasta cuts out a lot of casseroles, right? So I had a pre-cooked barbecued chicken in the fridge from the grocery store. But honestly, I am not a fan of chicken noodle soup. I think I got sick too many times when I was a kid, so I’m just not a fan of one of the best home remedies in the world. I’ll eat it if I’m sick, but I’m not going to eat it “just because”.
So, I thought, why not make something heartier? Why not make something more flavourful? I still had barley in the cupboard and a lot of veggies in the fridge and freezer that could be used up. Why not? Before long, I was saying to myself, “Soup’s on!” I’ll warn that since I don’t use a lot of salt anymore, my soups are getting heavier and heavier in the seasonings department. But don’t worry, it’s worth it, and it’s not as bad as it looks.
This one wasn’t a total success, folks, but it sure looks pretty. It’s edible. It’s tasty. But it honestly turned out more like a gravy than a soup. Admittedly, adding a titch of gravy powder is what did it, but I couldn’t find my chicken Oxxo packets and I was suddenly very desperate for some extra flavour instead of just using water and cream. I should have known better, but hey, it’s still tasty!
Next time: chicken bouillon, not chicken gravy mix. 😛
Regardless, hubby seemed to like it and it really was yummy. Poured over our leftover Hasselback baked potatoes from the night before, it was quite a hearty meal! I think I might have to freeze at least half of it, though, as the batch ended up, uh, twice the size it should have been. Oops!