This recipe was given to me by a very dear friend of mine. Its something that I cook as soon as that fall chill hits. The smell of this meal will put you and your family right into the fall spirit. It will make your home smell just like thanksgiving with a lot less work! It's so simple and take almost zero effort! 

RECIPE: 

Ingredients:

Olive oil
Chicken Thighs {bone in or boneless}
4 small sweet potatoes
1 large yellow onion
Lawry's Season salt
Italian Seasoning
S&P 
Garlic Powder
Fresh Parsley

Instructions: 

1. Line a 9x13 pan with tin foil
2. Preheat oven to 375
3. Spread olive oil over the tin foil
4. Place your chicken onto the pan
5. Place your diced sweet potatoes and onion all around the chicken. 
6. Season generously with Lawry's Season salt, Italian seasoning, S&P, Garlic Powder, and then sprinkle fresh parsley over the chicken, sweet potatoes, and onion. 
7. Place pan into oven and bake for 45-60 minutes. 

ENJOY!

Today's been quite the day. We have been up since 545am, my oldest had got the stomach bug and my other 3 all have coughs, fevers and runny noses. We are in week 2 of the school year and its hitting HARD! 

So as a mommy, there is only so much I can do: snuggles/cuddles, love em, medicate, baths, cold/warm wash clothes, pedialyte/gatorade, fluid push, play as many movies as possible in a day, and then provide food of course.

This soup is a WINNER when it comes to everyone feeling crummy and don't get me wrong you can make this any time of the year, you don't need sick kids to make it. Its basically warm bowl of mommy's heart. Its delicious and I find myself drinking the broth out of the bowl when its close to done & then wanting more. 

Hoping your kids are feeling well but if they aren't. Cook this up, if anything it will make you feel better knowing your serving something healthy and from your heart. 

RECIPE: 

Ingredients: 

2 tbsp coconut oil 
1 onion, diced
3 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1/8 tsp Thyme
Salt
Pepper 
3 bay leaves
48oz low sodium chicken broth
4 cups of water
3/4 cup uncooked orzo
1 rotisserie chicken, shredded
1 tbsp butter
juice from 1 lemon
handful chopped parsley

1. Heat olive oil in a large pot. Add onion, carrots, celery and garlic. Saute for 7-8 minutes, stirring occasionally.

2. When onions become translucent, stir in thyme and cook for 1 min.

3. Add in salt, pepper and bay leaves with the chicken broth & water. 

4. After 3 minutes boiling, add in orzo. Halfway through cooking time as stated on your orzo package {usually a full 9 minutes}, add in shredded chicken.

5. Once orzo are cooked, stir in butter along with parsley. Squeeze lemon and stir in to mix.