This is where being a Mama takes center stage

It seems that this whole month everyone has been sick at the house. We are all in need of chicken soup. So the night stand books have been sitting and the tissues and medicines have taken over.

I hope to have more to say about these wonderful stories. But turning the pages have been hard some nights.

Try this classic Chicken Soup From Real Simple

Serves 4| Hands-On Time: 15m | Total Time: 1hr 05m

Ingredients

1 3 1/2- to 4-pound chicken
6 carrots, peeled
4 celery stalks
1 large yellow onion, quartered
2 1/2 teaspoons kosher salt
1 teaspoon whole black peppercorns

Directions

Place the chicken in a large pot. Cut 3 of the carrots and 2 of the celery stalks into 1-inch pieces. Quarter the onion. Add the cut vegetables to the pot with the salt, peppercorns, and enough cold water to cover (about 8 cups). Bring to a boil. Reduce heat and simmer, skimming any foam that rises to the top, until the chicken is cooked through, about 30 minutes.
Transfer the chicken to a bowl and let cool. Strain the broth, discarding the vegetables. Return the broth to the pot. Thinly slice the remaining carrots and celery. Add them to the broth and simmer until tender, about 10 minutes. When the chicken is cool enough to handle, shred the meat and add it to the soup. Ladle into individual bowls.

Much Love,
Jennifer

Below is my update status I am trying to finish if not promise to send at least my partial recap. Because Marches books look AMAZING!!