Last weigh-in before this one I was in a big hurry and so I made my choices for lunch easy by grabbing a full box (seven days' worth) of cream of chicken soup. (You buy the IP foods right there in the clinic; that's how they make their bucks.)
Accordingly I've been feeling compelled to come up with ways to make chicken soup different each day and have tried all sorts of things. Here's the latest:
1 packet IP Cream of Chicken Soup, mixed in your shaker as usual
1 fistful of chives ripped off one of the clumps taking over your garden (to feel virtuous, count this as "weeding") (store-bought will do) finely chopped
broccoli \
cauliflower -- 2 cups
portabello mushrooms /
1/4 cup chicken stock
1/2 tbsp chopped garlic
sea salt & pepper to taste
Sautee broccoli and cauliflower in a little chicken stock until tender. Add mushrooms, chives and other seasonings, plus more stock if necessary, frying until garlic is cooked. Add soup, mix and serve. Non-IP version: use canned cream of chicken soup, or chicken stock and heavy cream.
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