I cooked up a chicken breast in the thyme broth and sliced off a sandwich's worth for lunch. Mmmm good with swiss on the last slices of toasted rye.
I may add the rest of the chicken to the egg drop soup later, but for now, I'm cooking up some carrots in the broth. I know, I should have added them with the chicken, but I've got all day. When the carrots are done, I'll cool and refrigerate the soup for about 4 hours, then finalize it for dinner.
I already did the laundry, and dusted, so I'm going to do some reading.
If you can't see the bright side of life, polish the dull side.