Isn’t it so funny when us moms get sick?
And by funny I mean awful.
It’s like, no one cares.
I mean, people care. But none of who live with you.
Mike was traveling last week and I wanted to die. It felt like tiny elves were hammering my face, with hammers. I finally broke down one day and asked my mom to handle picking up the boys from school (something I very rarely ask). And I made sure to include instructions to feed them. Because it is a full time job to keep them fed after school and I literally did not have the energy. Or, let’s be honest, the desire to care if they were hungry.
When I picked them up from my mom and was getting Beckett into the car to go home he told me he was hungry.
And I started to cry.
Look, I know both my boys are in full time school but they get out so painfully early. It’s like basically lunch time and it’s a reeeeeeeeeally long time to take care of them from 2:40-8:00 when you are sick. It’s so long man.
Beckett kept asking me me two things. 1. Can I have a snack? and 2. Are you going to throw up?
NO. For the 1,379th time my stomach is fine. I am not going to throw up. But if you keep asking me these things I might drink enough so that I will.
I was in lovely form.
Finally, finally, after a painfully long week and crazy weekend Sunday arrived. Hallelujah. I still wasn’t 100% and didn’t have the energy to sort of really stand over a stove and babysit a soup so my trusty slow cooker came to the rescue. I basically dumped a bunch of ingredients and spices in, turned it on, and went to bed for the afternoon. I didn’t even know where my kids were. Julie? Roberta? Anyone?
That was the turning point. Finally, some true rest. And a huge bowl of some of the best chicken noodle soup I ever had.
Stay well friends, and if you’re sick give this one a go. It’s painfully easy. Or just call me, and I would love to make you some.
SLOW COOKER CHICKEN NOODLE SOUP
Recipe adapted from Cooking Classy
1 1/2 lbs boneless skinless chicken breasts or thighs (I used breasts)
5 medium carrots , peeled and chopped
1 medium yellow onion , finely chopped
4 stalks celery , chopped
4 cloves garlic , minced
3 Tbsp extra virgin olive oil
7 cups low-sodium chicken broth
1 tsp fresh thyme, minced (you can use dried)
1/2 tsp fresh rosemary, minced (you can use dried)
1 tsp fresh sage (you can used dried)
1/2 tsp celery seed , finely crushed
2 bay leaves (I used fresh)
Salt and freshly ground black pepper
2 cups uncooked wide egg noodles
1/4 cup chopped freshly chopped parsley
1 Tbsp fresh lemon juice
Crackers for serving, optional
To your slow cooker, add chicken, diced carrots, onion, celery, and garlic.
Add in olive oil, chicken broth, thyme, rosemary, celery seed, bay leaves and season with salt and pepper to taste.
Cover and cook on low heat 6 – 7 hours.
Remove cooked chicken, allow to cool, shred up and then put back in. Meanwhile, add egg noodles and parsley to slow cooker. Increase temperature to high, cover and cook 10 minutes longer (or until noodles are tender).
Stir in lemon juice right before serving. Serve in deep bowls and top with crackers. Be well.