To me soup is green. It's a resourcefulness that has been forgotten in our consumer driven society. To make chicken soup from scratch takes time, but it doesn't involve you standing in the kitchen for hours. You set up the pot, and you walk away. It's using parts of the chicken normally thrown away. I won't go into details of how I make chicken stock, I'll save that for once I'm settled into Colorado and restock my own supply. Today's chicken soup was made out of circumstance. We had leftover chicken from the other night's chicken roast, and I needed to use the broth in the freezer because we need to be out of here in short order.
bread to go with this, I used up the last of my organic flour to do that...yay for one less thing to move. So why is this recipe green? One, it's not in a can, and yes, I realize it's not really convenience food either, but this recipe IS freezable. You have 100% BPA free chicken noodle soup and you know EXACTLY what's in it. On top of that, it's organic chicken noodle soup, which who knows how much that would run if you bought it pre-made. While arguably meat is not a green product, if you are resourceful with the meat you do eat you lessen it's impact.
Soup is really easy. You can't mess it up. Go try this, and I promise as soon as I get settled in Colorado, I'll show you how easy it is to make chicken broth. You'll never buy store bought again. Now that my tummy is full and happy, I have to go back to packing. What a whirlwind!