Making first chix soup in quite a while.
WISH my bay leaves were fresher, and had to get a whole bunch of dill, instead of small pack, to follow Grandma's great touch. Holding breath for tomorrow.
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Just returned from grocery, where obtained FRESHer Bay leaves, so just added chopped celery (w leaves,) chopped medium small onion, black peppercorns, 2 large chopped garlic cloves, to pot which had large carrot (halved; will serve cut up smaller,) and medium red potatoes, cut into sixths (approx.)
Pot contained already cooked/rotisserie chix, breast mostly, which I covered with ?quarts water, brought to boil, and partly covered last night (to reduce.) Turned OFF before I went to bed.
Brought to boil just now, and turned down, now partly covered, and waiting to see how this works for dinner. Will add generous sprinkling DILL near serving time, for great freshness it adds (to my hands, too!)
