Additionally, I was so fatigued and tired along with my starvation that I forgot all about Recipe Wednesday, so this week it will have to be Recipe Thursday. I actually did quite a bit of cooking today. Since going full vegan about a year ago, I decided that I would not cook or prepare meat for other people. Typically, I follow this rule and if you eat with me, you to will eat vegetarian. But as the saying goes, rules are meant to be broken, and for special people in my life and on very rare circumstances, I will cook with meat. With cold and flu season in full effect, many of my friends have fallen victim to this nasty viral infection and flu (yuck) bug that has been going around. What better way to cheer someone up then with a bowl of hot steaming Chicken Vegetable Soup. My version is a step up from the Campbell’s can, but just as simple to make. I decided that this was one of those rare circumstances that cooking meat for someone else was in order.
Right now, I am all things crock pot and since I was low on energy and seriously fatigued once I returned home, I let the slow cooker do the heavy work. The thing I love the most about crock pots are that they do all the work so you don’t have to. The recipe is very easy and pretty much made up on the fly. I used a store bought Rotisserie chicken, organic green lentils for depth, substance and iron, carrots, celery, onion and voila. Of course, in the crock pot the soup takes a few hours to simmer and set, but that’s ok, I conserved the energy I had left to whip up a Apple Coconut Coffee Cake and Ultimate Chocolate Cake. The apple cake was a test bake and the chocolate for a client. Both turned out yum- O and pictures will be posted soon. Ok so now let me post the recipe for my Rotisserie Chicken & Vegetable Soup, cause this fibro puppy is pooped out for the night
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