Sickies

So, this week we are all sick. I can't remember a time when we were all sick at once. It really is unpleasant. At least my husband wasn't as bad as the rest of us--he made us a big breakfast on Saturday--thanks, hun.

So, I sit here--in my extreme exhaustion, staring at the line up of vaporub, tylenol (four types), saline drops, kleenx, bulb syringe, vitamins.... I washed everything possible--toothbrushes, all the doornobs and light switches, the remote, computer keyboard, toys, pacifiers, everyone's hands. We rented videos and got books from the library. We have shared our only humidifier among the bedrooms. We have eaten ice cream, pudding, donuts, applesauce, pizza, and speghettios. And drank gallons of fluids among the five of us. I have changed my clothes three times a day--due to spit up and snot. And we sleep when we can. Well I think four out of five of us are doing better. A trip to the doctor will get the last of us on the road to recovery--missing three days of school helps too. It will probably take us a week to get back on schedule and working again on potty training, sleep routines, and school work. But oh well. Maybe fate made us take a break from our busy schedules and focus on ourselves for once (I slept almost three hours without interruption on Saturday!!).

And it reminds me share one of my favorite recipes...chicken soup.

Basic Chicken Soup
3-4 chicken breasts, boneless and skinless, if desired
1 medium onion, chopped
5-6 carrots, chopped
3 stalks celery, chopped
2 cloves garlic, chopped
6 cups chicken broth or water
1 cup frozen peas
1 tablespoon olive oil
1 tsp dried basil
salt and pepper

In a large pot, heat oil. Season chicken with salt and pepper. Place chicken breasts in hot oil. Cook until lightly brown. Flip over. Add onion, carrots, celery, and garlic. Cook until other side of chicken is browned. Add basil. Add liquid. Bring to boil. Reduce to a simmer, cover, and cook 15 minutes. Take chicken breasts out of soup. Using two forks or a knife (or your fingers!), shred chicken. Add back to soup. Add peas. Cook five minutes. Enjoy.

Variations:
Add any veggies you want. Play with your food!
You can add noodles the last 10 minutes of cooking. We like alphabets or fat egg noodles.

Asian-Style
Add 1 tablespoon fresh grated ginger and one 4 oz can chopped jalepano peppers with liquid. While shredding chicken, add 1/2 package thin rice noodles. Omit peas.

Tortilla Soup
Add 1-2 chipotle peppers or one 4 oz can chopped jalepano peppers, 8 oz tomato sauce, 1 tsp chili powder. While shredding chicken, puree soup with immersion blender. Top soup with crushed corn chips and shredded cheese. Omit peas.