Rx: 2 bowls of Soup

Adam walked in the door last night and I was ready to give him a big kiss :)

But he sadly said, "Oh no babe, I'm feeling worse than I did this morning. I think I'm sick & I don't want to give it to you." A big smooch on the cheek quickly ensued...

Then I lit up and said, "Does that mean I get to nurse you back to health tomorrow?!" (I may have, on more than 1 occasion, tried to tell him that he was sick so that he would stay home from work and I could "nurse him back to health." haha;)

Sadly, he is at work today.

But that does mean that is feeling better! :)

And it might just be because of a yummy soup I had in the crock-pot ready for him when he got home. It was delicious, and comforting, even for me who is [luckily] not feeling under the weather.

I got the recipe from a Crock-Pot cookbook my sweet Mom gave me a while back. It's hearty, chuck-full of veggies, and just creamy enough to be comforting, yet you won't feel guilty about enjoying 2 bowls, or 3 ;)

From Crock-Pot: Incredibly Easy Recipes

Creamy Farmhouse Chicken & Garden Soup

{Makes 4 Servings}

Prep Time: 15 Minutes

Cook Time: HIGH 3-4 hours

- 1/2 package (16 oz.) frozen vegetable mix (they recommend pepper stir-fry)

- 1 cup frozen corn

- 1 medium zucchini, sliced & halved (you have semi-circles) the more the better! :)

- 2 bone-in chicken thighs, skinned

OR 1 large boneless, skinless chicken breast

- 1 can (14 oz.) fat-free chicken broth

- 1/2 tsp. dried thyme

- 2 oz. uncooked egg noodles

- 1 cup half-and-half

- 1/2 cup frozen green peas

- 2 Tbs. chopped parsley

- 2 Tbs. butter

- 1 tsp. salt

- 1/2 tsp. coarsely ground black pepper

1) Coat Crock-Pot slow cooker with nonstick cooking spray. Place stir-fry vegetables, corn and zucchini in bottom. Add chicken, garlic, broth, and thyme. Cover; cook on HIGH 3 to 4 hours or until chicken is no longer pink in center. Remove chicken and set aside to cool slightly.

2) Add noodles to Crock-Pot slow cooker. Cover; cook 20 minutes longer, or until noodles are done.

3) Meanwhile, chop chicken breast (debone first if you used the chicken thigh). Return to Crock-Pot. Stir in remaining ingredients (half-and-half, green peas, parsley, butter, salt, & pepper). Let stand 5 minutes before serving.