Lunch today

Mom and I eat a late lunch. Around 2:pm each day soup salad or sammies end up on our plates. Today I started with stock made of skins from carrot, onions, celery and garlic. The skin from the leftover chicken thighs. All Roasted.

After simmering for 3 hours I used the stock as the base for lunches soup. The veggies were minced and roasted. Veggies and leftover chicken in a 3qt pot. I strained and added some of the mornings stock. The soup simmered a 20 minutes while I made toast.

If I do say so myself...DANG! Thats so good! Aunt Mercy out. And stuffed!