Yesterday I made chicken soup with some of the chicken breasts I cooked in my crockpot. There were 3 good sized chicken breast so I knew I would have to do something with it.

So today I shredded 2 of the 3 pieces of chicken, then I separated it into 2 separate containers. In the first container (on the left in the picture below) I added a little of the stock from my soup so the chicken wouldn’t dry out in the freezer. The second container I added taco seasoning and water. Labeled both containers and the date.

Here’s a tip for labeling containers-put a piece of tape on the lid and use a marker to write the information and date on. That way you can pull off the tape and reuse the container for something else.

The third chicken breast about half went into my soup and the other half I made chicken salad with.

I should be calling this planned-overs instead of leftovers because I had an idea of what I would do with the extra chicken breast when I put them into cook. Now we have two meal starters in the freezer and can pull them out to make a quick meal.

​Blessings!

I’m not feeling real great today, came home from work yesterday with a slight fever. Since hubby rarely cooks I decided to put some chicken breast/water in the crockpot overnight with onion, garlic and a bay leaf to make some chicken soup.

I figured it would be easy to make and soup usually helps make me feel better. So this morning I removed 2/3 of the chicken to use to make something else and the bay leaf. I cut up a organic carrot (washed but unpeeled) more onion and garlic, dried celery, yellow split peas and barley. Turned the crockpot up to high and let it cook. I don’t measure anything I just add what seems right for the amount of liquid in the crockpot.

So so now you know why it’s a chicken soup kind of day. I’m hoping the soup will do the trick and help me get better fast.

Blessing!