Sometimes you just need a simple dinner and it doesn’t get much simpler than this soup. It’s made with chicken broth, carrots and ancini di pepe pasta (little balls). Years ago we somehow named it Frog Eye Soup and the name has stuck. When you make it with good homemade chicken broth, it is unbelievably good. I had a quart of broth in the freezer and a quart in the refrigerator. A few nights ago I made fried chicken for dinner. While the chicken pieces were soaking in yogurt thinned with milk (instead of buttermilk), I cooked the wing tips, neck and back with water and half an onion to make broth so I could make chicken gravy. It was a light broth but good and combined with the richer broth in the freezer made a darn good pot of soup last night. I made some grilled cheese sandwiches for those that were a big hungrier. I have just a quart of soup left in the fridge which I’m pretty sure will get eaten up for lunch.
It’s been cold here the past few nights, down below freezing. This morning even the chicken waterer was frozen, as were the dogs’ water dishes. It was down to 29 last night. Glad my chickens are all feathered out again after molting!
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