It’s amazing how much has happened during this school year considering only a month has elapsed. I’m happy to report that I’m doing much better grade-wise than I could have ever imagined. No, I’m probably not going to get straight A’s or anything, but who needs that. I’m just happy to be getting grades of which I can be proud.
As previously mentioned, I had my bacteriology exam last Friday and my virology exam this afternoon. I have an immunology exam on Wednesday and then I have a whole WEEK AND A HALF without exams. It’s amazing how happy I am with a slight reprieve and a chance to catch up and get ahead.
I actually started the semester by typing up my immunology notes after each lecture because they were so disorganized and I am SO I did. I rewarded my preparedness with a really nice yet simple dinner. I love to cook. It all started when I moved into my first apartment before my senior year of undergrad. There was no way that I was going to survive on buttered noodles and Hamburger Helper like a lot of college students, so I started cooking. I followed recipes at first, but soon I just started making things up as I went. Tonight, I made soup.
I’m calling my creation “Impromptu Soup” because it was a great way to use up all the bits and pieces I had in my fridge from the past week.
Here’s my recipe:
- 1 large chicken breast, cooked and cubed
- 1 small onion, diced
- 1/2 fresh zucchini, cubed
- 2 generous handfuls baby carrots, cut into bite-sized pieces
- 8-10 white mushrooms, quartered
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 2-3 cups chicken stock
- minced garlic (to taste)
- dried thyme (to taste)
- dried rosemary (to taste)
- salt and pepper (to taste)
- extra-virgin olive oil (because it makes the world go ’round)
Heat stock pot over medium heat and add 1-2 tbsps. olive oil. Add diced onions and cook until tender and translucent (around 10 minutes). Throw in desired amount of minced garlic (I probably used around 1 tsp). Add zucchini, mushrooms, and carrots and cook until the mushrooms have softened. Add diced tomatoes (juice and all), rinsed beans, and cubed chicken, stir to combine. Pour in chicken stock until soup is near desired consistency. Season with thyme, rosemary, salt, and pepper. I would recommend more thyme than rosemary. Simmer covered over low heat until carrots are tender.
To continue with my theme of getting rid of things in my kitchen, I tore up the end piece of bread (you know, the heel that you push past to get to the good, sandwich pieces) and put it in the bottom of my soup bowl before ladling the soup on top. Also, I can’t eat soup without buttered bread to dip.
There were several benefits to cooking Impromptu Soup tonight such as the fact that I don’t have to cook tomorrow night when I know I will be hard at work studying for immunology. The other benefits go along with the fact that I now have room in my fridge for new groceries and I was able to use up the rest of my fresh veggies from my trip last week. All in all, soup was a good choice. 
