Soup From A Nail Revisited

We did the chicken soup from nothing again this week.  Found one lone chicken breast and a neck and a backbone in the freezer.  Made stock from the bony parts (I add carrot, onion, bay leaf and some cilantro along with salt and pepper.) While the stock simmered, I sauteed the breast in a skillet in olive oil with only salt and pepper.  


During the time everything was cooling, I peeled and chopped the two carrots and diced up the rest of the onion.  Found a few peas in the freezer.  Things were coming together.  Chopped up a dried tomato, and some more cilantro.  Think color. Sauteed the veggies for a few minutes.


Strained the broth and added chicken and vegetables.  Cooked until carrots were tender.  Added more salt and pepper.  And a can of chicken broth.  
Cooked some very fine (as in narrow) noodles in water to which a bouillon packet had been added.  When they were done, put the noodles in the soup.  It also tasted very fine, not hearty, but substantial enough for dinner.  Being on a diet, we ate it with salad and breadsticks.   I favor the skinny ones, grissini, because you can eat quite a few without blowing the carb or the calorie count. 


The old folk tail, soup from a stone, or soup from a nail, or soup from whatever charmed me as a kid.  Here is the Wikipedia link. 


Soup From a Nail