A few night’s ago, I made a really killer chicken soup – if I do say so myself. I love to make and eat every kind of soup. It’s the most effective comfort food for me. However, I don’t follow recipes so no two soups that I have ever made are the same. I may follow the basic steps for making chicken soup, but one of my habits is to use whatever is in the refrigerator so that it doesn’t go to waste. This may not sound appealing to you at all, but I have found that leftovers of vegetables or grains that I have cooked to go with other meals are fantastic in chicken soup. It really becomes the “everything but the kitchen sink” soup filled with unique flavors. So the most recent chicken soup incorporated leftover yellow squash from our Easter dinner, and extra green beans that I had waiting to be prepared for another meal. I had half of a lemon leftover from Easter’s hollandaise sauce so I squeezed that in to give the broth some zing. Then I added the perfunctory carrots, celery, onion and garlic and threw in some spices. After simmering on and off for a day, these flavors have melded together to make a really amazing broth filled with nutritious veggies and chicken.
So you may me wondering if I have started a food blog all of a sudden. No…not exactly. But I find that the most common experiences in my life are usually the things that the Lord uses to show me deeper truths. And so my soup became today’s object lesson.