Chicken soup

At the end of the post at reference 1, I mentioned e-number soup.

Today, I invented a new version, switching the e-numbers - that is to say the packet of Knorr chicken noodle soup - with real chicken, 250g of breast flying under the Duchy Originals banner at Waitrose. I would have preferred Waitrose's own but that came in 500g portions, which was more than I needed.

Chop chicken into cubic centimetre lumps. Add to around half a litre of boiling water. Add two finely chopped onions and three finely sliced stalks of celery. Simmer for half an hour.

Towards the end of this time, collect up second hand rice and mashed potato and bring to the boil in their own couple of pints of water. About five minutes before luncheon, add left over white cabbage, already slivered as it happened. Transfer chicken, onion and celery from the first pot into this second pot. Add half a dozen button mushrooms, stalked and quartered. Serve with brown bread.

Very good it was too. No need for Knorr-numbers, salt or pepper.

PS: brought down slightly by using the tainted rice of reference 2. But not a big problem.

Reference 1: https://psmv4.blogspot.com/2019/01/abbey.html.

Reference 2: https://psmv4.blogspot.com/2019/01/smells.html.