Sunday Night: Soup and Sauteed Vegetables

Yesterday we picked up a whole chicken and I made a big pot of chicken stock from everything but the breast, which I poached in the finished stock. I shredded off the meat from the thighs, legs, and breast to make soup (dinner) and a chicken salad (waiting to be made) and strained the stock for soup.

For dinner I used a Mexican chicken and rice soup recipe from BittmanWorld and made up a big batch of sauteed vegetables (rutabaga, potato, carrot, parsnip, onion, garlic) with toasted cumin and coriander to accompany it.

Both the soup and vegetables were really good. Andrea's comment on the soup was dead on: "it's hearty, but still really fresh."

Luckily we have tons of leftovers. :-)