in Atlanta is often cold and rainy and generally cruddy,
perfect weather for chicken
soup. So I made just that. The stock was made
from the Cornish game hen that starred in recent lunches,
and from there I used the "stone soup"
method. Gotta have chicken and I've used up all the
game hen; cut up a chicken breast.
Browse through the fridge and pull out whatever looks
good - carrots, celery, scallions, mushrooms, and lotus
root - and chop it up and throw it in. Hmm, still pretty
watery - add some rice. Season with salt and simmer
for a half hour. This was just perfect for a typical
Atlanta cold, rainy day.