Just Life

Slow Cooker Chicken Soup.

…first, thank you all so much for your feel better wishes. I am happy to report that we are all doing better. Katie & Charlie are nearly recovered. Slight fever here still, but I’ve got some energy. So different from the last few days – it’s wonderful! I’m now on a self-imposed 48-hour quarantine. My son-in-law convinced me the last 72 hours are not worth saddling anyone else with…and I’ve reluctantly agreed.
Now on to today’s topic. It’s a simple one. Carole asked what we were having for dinner and my response was chicken soup. And then I thought “hey, why don’t you blog about that?!” and I thought “ok, why not.” (can you tell I’m feeling better?)

Yesterday morning, like any good husband whose wife hasn’t stirred from the couch in 24 hours, Marc decided we needed chicken soup. He wanted to make this favorite Mexican version, but I told him that was too spicy and suggested just a plain soup instead. He layered two frozen chicken breasts, a bag of chopped onions, a few stalks of chopped celery, a chopped sweet potato, a handful of baby carrots, a handful of roughly chopped mushrooms, sprinkled liberally with basil, thyme and pepper and covered the whole thing with water to the top of the slow cooker. It cooked on low for six-ish hours (he played golf…I’m not sure what I did). When he got home he fished out the breasts, shredded them, and added them back to the pot. It sat on warm for a couple more hours, but it was cold in the refrigerator before I had a mugful just after I typed that post last night. The bowl you see above is the one I had for lunch. Just as tasty. (and that’s good; Marc goes back to Michigan on Tuesday and there’s still almost a whole slow cooker full of soup to eat!)
Hope you had something good to eat today…even better if someone else cooked it for you!