We woke up like crazy people at 4:30am this morning… that is no joke… With all of the extra time, I was done folding clothes, moving laundry along, vacuuming, and doing dishes by 7am. Why can’t I wake up this early AND feel energetic every day??
In case you haven’t noticed, on weekends I always eat a breakfast of scrambled eggs and toast with jam. I have been trying to perfect the fluffiness to my scrambled eggs and recently discovered that the egg white makes all the difference. When I do 2 full eggs with one egg white and a splash of low fat milk, I get the fluffiest scrambled eggs ever! I also made hubby this amazing over-easy egg sausage sandwich.
I knew I wanted to make something in the Crockpot because of the rapidly dropping temperatures… ok, and I bought some chicken breast that needed to be cooked because I was over-ambitious this week with new recipes. I hate wasting food! I opened the fridge and the pantry at the same time, trying to figure out what I could make with all the ingredients I had on hand. I was 100% not in the mood to go to the grocery store. This is how the ingredients of the Crockpot Chicken Tomato Soup recipe came about:
- I had a can of cream of chicken soup leftover from when I used to cook with anything that was easy, preservatives and questionable ingredients included… so I figured I could use up that last can, knowing that I likely would never buy that again (no judgment though if you use it because it is super easy!).
- I didn’t have any chicken broth on hand so was wondering what I could use to help boost the liquid content (I had about 1lb of chicken to cook) and hubby wisely suggested I use an Amy’s Organic Tomato Soup.
- While we were in project mode before the sun was up, we also cleaned out the freezer. I mean literally, not as in we ate everything in there. I only had about a cup of fresh spinach so I pulled out frozen peas and corn to toss in too.
- A shake or two of poultry seasoning and red pepper flakes and we were on our way to a yummy meal.
We set the Crockpot on low for 7 hours (again, we were up SO early that even that timing would have meant an early afternoon lunch..), and I checked it before an afternoon outing. The chicken could not possibly have been more tender. I decided not to shred it until later in the day because I wanted to make sure the moisture stayed in with every bite.
I am really surprised at how delicious it turned out, but YUM. It was a half stew/half soup.
Have a fantastic Saturday!
Favorite way to eat eggs?
Have you ever made a “pantry” meal? i.e. when you don’t want to go to the store, but want something homemade?