Things at Casa Mulroony the last few days have been rather stressful. Liam came down with the flu on Thursday afternoon. Then Atticus threw up at daycare on Friday afternoon. Since then, Sean and I have been pulling double duty to tend to the boys and also keep them isolated from one another so that Atticus doesn’t get the flu. This has undoubtedly proven to be a rather difficult task.
Poor Liam definitely was hit the hardest. Lethargy, a high fever, aches, and general discomfort proved to be a recipe for a patient in distress. Tender loving care and some incredibly expensive Tamiflu worked wonders, and Liam is slowly starting to return to normal. Thankfully just in time for his 6th birthday tomorrow! The picture below is of Liam with a sunnier disposition at The Thinkery in Austin. I’m confident he’ll be his sunshiny self in no time!
Atticus threw up again this morning and had a few explosive diapers but otherwise seems to be doing okay. Thankfully he isn’t running a fever and his general disposition has been cheerful and jubilant. His stomach woes may have taken somewhat of a toll on his little body, however, because he enjoyed a three plus hour nap in the middle of the day.
With sick baby bears in the house, a simple chicken soup seemed like the perfect way to soothe and comfort the boys. Easy, healthy, and just what the doctor ordered, I highly recommend making a pot when you have a loved one who’s under the weather.
- 1 pound chicken tenders or breasts, chopped evenly into bite size pieces
- 1 bunch of carrots, peeled and chopped evenly
- 1 medium sweet onion, chopped
- 3-4 cloves of garlic, minced
- 1 Russet potato, peeled and chopped
- 1 can of fire roasted tomatoes
- 5-6 cups chicken broth, depending on how much broth you prefer in your soups
- Sea salt, pepper, and dried thyme, seasoned to your preference
- Sauté the onions and garlic on medium high until fragrant. Add the chicken and carrots and sauté until the chicken is lightly browned.
- Next add the salt, pepper, and thyme. Pour in the broth and turn the heat up to high. Add the canned tomatoes and cover until the soup comes to an boil.
- Turn the heat down to low and allow to simmer at least an hour.
- Serve hot with fresh bread!