Yesterday, a I mentioned, it was after 2 before I remembered I needed to fix myself some lunch. I only eat breakfast and lunch and often it’s 2 before I eat but starting lunch after 2 meant it was about 3:30 before I ate.
I had been wanting to make pho but couldn’t get bean sprouts so I had to grown my own. They were ready yesterday. I don’t like much meat in my soup . I had bought two chicken breasts with bones and skin for making broth when I want it fresh. I had taken one of those chicken breasts out of the freezer, so I cut it loose from the bone, removed the skin, put that on with celery, onion and herbs to make a broth. I sliced a little of the meat – maybe 1/4 cup, for my soup, saved the rest of the chicken for green chile soup which I may make today or tomorrow.
The pho was so good! I have a whole quart of that leftover (left in the photo below)
The middle jar is just chicken broth. The right jar is the broth that wouldn’t fit in the first jar, along with the meat I picked off the bone I had used to make broth.
I want to make noodle soup (but I also don’t like much meat in that) so I’ll probably use the jar on the right and about half of the broth in the middle jar, then I’ll use the rest of the broth and another jar of home canned broth, along with what’s left of the chicken breast to make the green chile soup.
How’s that for making multiple meals from one chicken breast?