It's been a long week, and it's only Wednesday

Where have I been?!

Aidan started to not feel well Friday after school, and sure enough by 3:00 a.m. Saturday morning he had a fever. He's been home from school all week, but thankfully tomorrow he can go back. He is feeling almost 100% again. :)

Brennan is on and off with a cold, including the green snot running everywhere. He's in pretty good spirits, though, not letting any snot slow him down! Typical Brennan. :)

Last night Patrick started to feel poorly, and today he actually stayed home from work. That never happens, so you know he's not feeling well. I hope it passes quickly for him.

I'm not sick, but I am feeling tired and worn down from trying to take care of everyone else.
We had enough stress before this, and it's just topping it all off not-so-nicely.

But hey, I do have something good from this. I made homemade chicken soup for the first time!
It went much more smoothly than I expected, and oh my goodness, the house has smelled delicious all day. :) I hope the soup tastes as good as it smells.

Want the recipe? I'm guessing it's pretty basic, but sometimes the basics are just what you need. Oh, except I added some garlic to the recipe. Garlic is pretty good for your immune system.
If it's not good, I'll hurry back and delete this post. (hee-hee)
Here it is:
Old-Fashioned Chicken Noodle Soup (source: Better Homes and Gardens)

ingredients

• 1  3-1/2- to 4-pound chicken, cut up, or 2 1/2 pounds meaty chicken pieces
• 8  cups water
• 1/2  cup chopped onion (1 medium)
• 2  teaspoons salt
• 1/4  teaspoon black pepper
• 1  bay leaf
• 1  cup chopped carrot (2 medium)
• 1  cup chopped celery (2 stalks)
• 1-1/2  cups dried egg noodles
• 2  tablespoons snipped fresh parsley

directions

1. In a 6- to 8-quart Dutch oven combine chicken, water, onion, salt, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, about 1-1/2 hours or until chicken is very tender.

2. Remove chicken from broth. When cool enough to handle, remove meat from bones. Discard bones and skin. Cut meat into bite-size pieces; set aside. Discard bay leaf. Skim fat from broth.

3. Bring broth to boiling. Stir in carrot and celery. Simmer, covered, about 5 minutes. Stir in noodles. Simmer, covered, 5 minutes more or until noodles are tender but still firm. Stir in chicken and parsley; heat through.

4. Makes 8 servings (10 1/2 cups)

nutrition facts

• Calories 152, 
• Total Fat (g) 3, 
• Saturated Fat (g) 1, 
• Monounsaturated Fat (g) 1,
• Polyunsaturated Fat (g) 1, 
• Cholesterol (mg) 73, 
• Sodium (mg) 684, 
• Carbohydrate (g) 8,
• Total Sugar (g) 1, 
• Fiber (g) 1, 
• Protein (g) 22, 
• Vitamin A (DV%) 0, 
• Vitamin C (DV%) 8,
• Calcium (DV%) 3, 
• Iron (DV%) 7, 
• Starch (d.e.) .5, 
• Very Lean Meat (d.e.) 3, 
• Percent Daily Values are based on a 2,000 calorie diet

If it's not good, I'll hurry back and delete this post. (hee-hee)