Slow cooker Greek chicken soup

Hi! How’s the day going? Hope you’re having a great morning <3

I took yesterday afternoon to research some options for Bell after taking her to the vet.

Vet appointment

(Animals amaze me. She knew we were at the vet -even though it was a new place/doctor- the second we walked in the door. Liv spent lots of time cuddling her and saying, “It’s ok. Don’t be afraid, Bell. Maybe you won’t need a shot.”)

She had a scary coughing fit a couple of nights ago, so we took her in to get checked to make sure it wasn’t kennel cough (or worse, like a heart or lung problem that Dr. Google suggested). She had x-rays, and it turns out the her trachea is slightly collapsed. It happens with older small breed dogs, and while the vet gave us some cough medicine for her, there’s apparently not much you can do about it. I want to talk to another vet and do more research (because it’s sounding like steroids could help firm it back up?), but it’s something that could worsen over time. Thankfully it’s mild for now, but I worry about her. 


Afternoon soup for the soul: 

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and a pumpkin breakfast cookie with coffee. (It was a coffee kind of day, which was much-needed after the special kind of circus that is taking a vet and a toddler to a vet appointment haha.)

The soup was an easy recipe I put together in the slow cooker. Liv LOVES soup (this one is her all-time favorite) and it’s an easy way for the family to get a ton of veggies.

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Here’s what went into the slow cooker:

-2 chopped bell peppers

-5 peeled and chopped carrots

-1 diced onions

-2 diced zucchini

-2 diced tomatoes

-3 minced garlic cloves

-4 chopped celery ribs

-1 teaspoon oregano

-1 teaspoon thyme

-2 bay leaves

-salt and pepper to taste

-1 container (32 oz) of chicken or veggie broth

-2 chicken breasts, chopped and seasoned well with salt, pepper, oregano and garlic before browning on the stove and adding to the slow cooker (Vegan friends: ditch the chicken and try this on the stovetop with quinoa. Before serving, add some chopped kalamata olives and a squeeze of lemon)

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I cooked everything on high for 2 hours, low for 4 hours, and then served with a hefty sprinkle of sheep feta on top and a squeeze of fresh lemon.

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The fall-long embrace with the slow cooker has officially begun.

Post-Zumba Scandal catch-up with the Pilot last night:


Hope everyone has a wonderful morning! See ya later today with some adventures. :)

Coming up tomorrow the blog:

Friday Faves (+ a healthy jewelry -it will all make sense- giveaway)

Latest Stitch Fix wins




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