After a long weekend including time at the emergency vet, and given the weather, simple comfort was what I wanted for dinner.

A few days ago I made a roast chicken (fresh organic chicken from Whitehorse Farm in Berwyn) and saved the bones and carcass and pan juices.

Late this morning I made a batch of bone broth. Lots of fresh herbs and celery, carrots, onions, garlic. Sea salt and pepper. I also added boneless skinless chicken breasts for shredding which I removed about an hour before I strained the broth. I used my 8 quart vintage Dansk Kobenstyle but it was only 2/3 full when I began cooking)

After the bone broth was made (it takes a few hours covered on a low flame after initially bringing everything to a boil), I strained out the bones and vegetables. I added the chicken which I had shredded, two cups of Greek orzo (it’s longer), 1 can of drained beans (pinto today), a dozen leftover cherry tomatoes from the vine in my garden, and a couple of big sage leaves, and a Parmesan cheese rind (I save cheese rinds and ends of cheese for added flavor.)

Then I bring everything to a boil again and reduce the heat to very low and cover. I stir occasionally until done. The orzo absorbs almost but not quite all of the broth, and the tomatoes cook and burst open adding even more flavor.

Is this a precise recipe? No but the easiest and most delicious food doesn’t necessarily happen that way.