On 3/14/2021 7:52 AM, BryanGSimmons wrote:
> On 3/13/2021 10:39 PM, Michael Trew wrote:
>> On 3/13/2021 5:10 PM, BryanGSimmons wrote:
>>> Our first night as empty nesters, so I'm making something my son
>>> wouldn't like. It's chicken soup, and here are the veggies going in.
>>> https://www.flickr.com/photos/361781...posted-public/
>>>
>>>
>>> Two poblanos, two carrots, an onion, a stalk of celery and a red bell
>>> pepper.
>>> There are three chicken breasts in the Power Quick Pot. One will be
>>> saved for my wife for next week lunches, and the other two will be cut
>>> up for the soup. There's about a half a quart of aseptic packaged
>>> chicken stock in the fridge, and I'll also throw in some broken jasmine
>>> rice.
>>>
>>> OK, everything is in the pot but the chicken for another 30 minutes.
>>> Then, I'll quick release the steam, add the chopped chicken, and however
>>> much water, and give it another 2 minutes on pressure. There's plenty to
>>> take over to my in-laws tomorrow.
>>>
>>
>> I can't seem to cook soup small to save my soul. Grandma taught me to
>> make vegetable soup in a 16 qt stockpot, starting with a couple of
>> beef soup bones. I could sum up my cooking style as "feeding a great
>> depression era family of 8"... lol. Hey, the soup lasts me a week and
>> a half, even when I give some away.
> >
> You could halve the soup by going to ONE soup bone. The soup I made
> would have been improved by double the poblanos, and or the addition
> of a serrano. Also, 32 oz of boxed chicken stock in stead of 16 oz +
> 16 oz water. I'm going to start making beef soups soon, the first
> being one with barley.
>

I well might try to halve it. However, I've never bought commercial
stock and don't plan on trying. That takes all the fun and health out
of it