Easy Chicken Soup for the Soul

Hello world...I am back from the dead. Not really, but kind of. After I posted Wednesday, I started feeling a little sick. By Thursday at lunch time, I had the chills, a major cough, sore throat, and knew something was wrong. By Thursday evening, my temperature was up to 101 degrees. Unfortunately, I was scheduled to present to a group of 11 people at lunch on Friday and it was one of those meetings I absolutely could.not.cancel due to the importance of the meeting and weeks of planning. So, Friday morning, with a 100.5 degree fever, I toughed it up, showered, dragged myself into the office, and faked it for 2 hours during the lunch presentation. It was literally all I could do to drive myself home and collapse on the couch. My fever got up to 102 that night and let's just say it was horrible.

I'm not going to go on any longer - but I am glad to say that today I'm finally feeling more like myself and was able to leave the house to run some errands and go to church. We also had my sister, Becky, and mom over for dinner tonight because Becky was visiting from Raleigh. Now I'm on the couch, still super tired from the past few days, but happy to be on the up and up.

So I don't have much on the food front for you guys since most of my eats were pretty bland, but I do have this semi-homemade recipe for chicken soup that John made for me on Saturday night. I know I am doing veg/pescitarian for the month of January, but chicken soup was the only thing that sounded good to me while I was sick, so I went for it. John didn't really follow a recipe - just kind of did his thing and came up with it, and it was great. Soup is seriously my favorite thing to make because it's so easy to add lib and is such a great way to eat healthy but to still fill up and eat a hearty meal. This chicken soup was just what the doctor ordered - maybe it's why I feel better today!

Easy Chicken Soup (for the Soul...ha...ha)

Serves 4

Ingredients:

2 large carrots, peeled and chopped

2 stalks of celery, chopped

1 1/2 onion, finely chopped

4-5 garlic cloves, minced

1/4 cup fresh dill, chopped

2 teaspoons fresh thyme, chopped

1 box of chicken broth

1 pre cooked rotisserie chicken, skin removed, and shredded

1/2 cup fresh cilantro, chopped

Directions:

Saute carrots, celery, and onion in olive oil. Add garlic. Once the vegetables are translucent, add the chicken broth, and remaining ingredients and simmer for about 45 minutes. Add cilantro and serve immediately.