This week was a sick week. We’ve got the flu and hacking coughs, and I got the added bonus of going without a voice for a full week. Couldn’t use the phone, couldn’t read to the little ones, couldn’t even pick up a prescription without some serious charades. So sick week quickly became movie week. We probably watched close to 4 movies a day, and now, with my glazed over eyes, stiff muscles, scratchy grunt speech, and days’ old hairdo, I believe the transformation is complete. I am a zombie. A zombie who not only can recite every word to every Pixar movie we own, but also hum the full score of each movie from memory.

Now, I know the AAP’s media usage recommendations for children under two (a generous zero minutes per day) and the documented negative consequences of TV on toddlers (less engaged in school and probably life; worse at math and, I can only assume, marriage; and more likely to be bullied, lazy, and fat). But! We were sooo sick whine sad face tear sniffle. So I’m playing my get-out-of-judgement-free card, and hoping this week’s media monsoon won’t cause permanent damage…

Now, enough about our brains and on to our stomachs. I have this go-to chicken soup recipe that a friend gave me years ago. It’s got cabbage instead of noodles (extra vitamin c!!), and it’s delicious. Sadly, it takes a good 3 hours to make, and that just wasn’t gonna happen in the middle of Family Flu Fest 2013. So the five-minute not-ramen soup was born. And a little piece of me came back to life.


Chicken Soup, Super Quick
1 cup each of pre-chopped onion and celery (how I mocked those little plastic tubs of pre-chopped veggies in the produce section! Who is so lazy that they can’t chop their own veggies? Remember, it’s my curse.)
1 cup frozen crinkle cut carrots
1 can chicken–the big Kirkland kind
1 quart chicken stock–again, the Kirkland kind (it’s organic!)
Olive oil
S&P (optional)

Heat the olive oil in a 2.5 quart pan. While it heats up, start steaming the frozen carrots in the microwave. Sauté the onion and celery in the olive oil for a minute or two. Add the chicken, and then the carrots when finished steaming (should be done steaming within 4 minutes). Add the chicken stock, and in less than a minute, it’ll be ready to sip down that sore throat. Makes 4 large servings.

Yes, I know, nothing revolutionary about this recipe, but after the week we’ve had, a no-brainer recipe like this just seemed fitting.