There’s something so comforting about chicken soup. Nothing fancy, just warm, homey goodness in a bowl. This one-pot wonder warms the body and soul, and brings back such fond memories of my childhood. It’s tasty, frugal, nourishing, and the ultimate comfort food. Have a cold? Whip up a pot of this and you’ll be feeling better in no time.
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As I mentioned in my post on Monday, I started a gluten free diet 1 1/2 weeks ago and feel a lot better then what I did. The downside to that, or what I THOUGHT was the downside, is not being able to enjoy the gluten laden foods that I was raised on as a Southerner. I was happy to discover through a lot of research though that I don’t have to give up those delicious foods, I just need to find gluten free replacements for them. Not an easy task, but one I’m up to the challenge for.
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Fried chicken, it’s not something I normally like cooking. My mom always made the best around when I was growing up, but somehow that talent failed me. I’m always afraid of not cooking the chicken completely, and wind up cooking it to death. Basically dry and tasteless. I don’t have that problem when I make chicken fried chicken though. I use boneless chicken breast, which reduces the cooking time considerably, and makes for a moist and flavorful piece of fried chicken.
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Warm weather is here, which means a lot more crock pot cooking for me. I rely heavily on this cooking appliance during the dog days of summer. Not only is it great for not heating up the house, but comes in so handy for those busy days when your out enjoying the beautiful sunshine and don’t want to be tied to the kitchen. We eat a lot of salads, lightly sauteed veggies and precooked rice in the summer. These easy side dishes paired with the main course that’s cooked in the crock pot make meal time a breeze.
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