Finally! A Snow Day! But we’re sickies at home with some homemade soup

We’ve been waiting for a snow day for soooo long!

And it finally hit…unfortunately so did the fever as my little one stays inside under the covers instead of running around under a sea of snowflakes.

We’ll be hoping for another storm so we can do some of our favorite activities like:

  • Shovel the driveway together
  • Build a fort
  • Have a snowball fight
  • Build a snowgirl
  • Go sledding together!
    • Race sledding
    • Build a bump so we can fly in the sky so high!
    • Swap racing devices

Afterward, we would get warm in front of the fire with some hot chocolate and a board game.

But when you’ve got 102 fever, a lot of that goes out the door.

So instead, we’ll be inside today….

And we’ll enjoy some of our sick day traditions like:

  • Homemade lemon chicken soup
  • Liv & Maddie all.day (gonna try to convince her to start watching Friends before Netflix remove it)
  • Ice pops, not the healthy ones
  • Ginger ale, jell-o and
  • Making an indoor fort
  • Playing brainless board games, cuz you know it’s tough to think when you’re sick

Soup making is underway…

In these parts, we are big believers in old fashioned cooking. So when illness strikes, or if we feel something coming on, we pull out a pot and start making some lemon chicken soup. The combination of citrus and long simmered chicken results in a creamy, easy to swallow soup that helps revive your system.

If you’re up for experimenting, try making a pot yourself:

1 organic chicken

1 carrot, rough chopped

2 carrots, cut in 1/4 inch slices

2 leaks, cleaned & rough chopped

1 onion, diced

2 bay leafs

2-3 lemons, juiced (about 1/2 cup)

2 cage free eggs

1/3 rice

salt & peppa

 

Place the chicken in a pot and cover with water (I try to go as high as possible to get more broth). Add the bay leafs, carrots and leaks. Cook for about 45 minutes, skimming the top as needed, until the chicken is done.

While the chicken is cooking, sautée the onions in some olive oil.

When the chicken is done, remove and let cool. Remove the leaks and carrots and discard (you can actually keep them if you want). Once cool, shred or cube the chicken as you prefer.

Bring the broth up to a boil. Add the carrot slices and rice to the broth and allow to cook over low heat, about 20 minutes.

Beat the eggs in a measuring cup and add the lemon juice. Temper the mixture by gradually whisking in a small amount of soup until you have about 2 cups of the mixture. Then, add the mixture to the soup and stir.

Season with salt and pepper to taste.

At this point most recipes will say to add the chicken chunks back to the broth. I don’t do this. I keep it in a separate container and add as necessary.  This allows us to manage how much chicken we want in our soup and keeps the chicken from overcooking. Sometimes we end up with a quite a bit of leftover chicken so we’ll use it in quesadillas or to make a chicken salad.

Enjoy alone, or with some fresh sourdough bread.

Trust us, it’s a great way to replenish the body and soul and will help get your kid on the mend
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