chicken drumsticks, soup vegetables

2021-01-02

I usually make very large quantities of soup and freeze leftovers for later use.
This is one of those days where I resurrected a frozen soup.

I often serve soup veggies as a side dish for a meal, which leaves me a clearer broth that I can drink instead of eat. Depending on what you start with, add fresh or frozen vegetables and simmer a brief time for crunchier veggies. You can experiment all you like with this, even make it seasonal if you have access to fresh produce.

The drumsticks were roasted in the oven.
Not bad as it goes, but it seems we both like the wings better for this.

INGREDIENTS

This is what you need for 2 servings:

  • 1 quart frozen soup
    (veggie / beef / chicken broth)
  • extra frozen or fresh veggies, if desired
  • 5 chicken drumsticks
  • S&P, seasoning
Pic1: soup veggies: cabbage, onion, zucchinis, peas & carrots

Directions

 

Pic2: frozen soup
Pic3: reheated
Pic4: chicken drumsticks