Time For Chicken Soup!
First things first, get the chicken meat out of the chicken! We had some chicken the previous night and therefore Mary extracted the meat from the remains.!
Here chickie chickie!
There was plenty remaining!
Chicken stock is what you get when you simmer the carcass of the chicken and most importantly, the bones. It's really all about the bones. The long simmering process extracts collagen from those bones and forms a layer of fat on top of the strained liquid when it cools. We used canned stock but next time...
We warmed up the chicken stock .
We went into the garden and picked fresh cauliflower and broke them into florets. Image result for cauliflower Cauliflower is a cruciferous vegetable that is naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that can protect against cancer. It also contains fiber to enhance weight loss and digestion, choline that is essential for learning and memory, and many other important nutrients.
We picked cauliflower form the garden and cooked it up in a batch of chicken stock!
Of course, there has to be mushrooms! Mushrooms are a rich, low calorie source of fiber, protein, and antioxidants. They may also mitigate the risk of developing serious health conditions, such as Alzheimer's, heart disease, cancer, and diabetes.
The ingredients are ready for combining into the Dutch oven .
Mary also picked some onions from the garden and we used the remaining turkey bacon.
Final touches
Onions, bacon, mushrooms, and love; essential ingredients.
The soup is ready!
The wine is cold, time to dine (Yes, there is a hole in the top of the top as Paul tried to open the twist-top with a corkscrew.