chicken soup

i make this about once a week with left-over chicken (i cook up 3-4 lbs. of boneless thighs with one of the many recipes in The Garden of Eating and use it throughout the week, in salads, in soups, with quinoa).

32 oz. chicken stock
32 oz. other liquid, such as water and left-over chicken "drippings"
1/2 c. rice, soaked 24-48 hours and drained
1/2 c. barley, soaked 24-48 hours and drained
2-3 carrots, chopped
1-2 ribs celery, chopped
3 leaves kale, rinsed, separated from stems, and chopped
1/4 c. dried seaweed
4 chicken thighs, cooked and chopped

Combine all ingredients in large stock pot. Bring to a boil; simmer about 45 minutes. Add salt and pepper (or Tabasco) individually to taste.

(the soup pictured above is with red kale -- it ends up green, but everything else is pink and purple! it's a hit here.)

compromising health for sanity (how i can do better with this one):
- someday i will be making my own stock i nstead of buying it