Hello!!

Last night my running group for the mini marathon training completed another 7 miles.  We did the same route as last week, but backwards.

My mind was totally blown!  Running the same route backwards was the idea of one of the guys in my group and it seriously was like running a completely different route.  I loved it!

We ended up finishing the 7 miles with a pace of 8:12…woop!!

I am guessing we were extra speedy for 2 reasons this week:

1.  The sidewalks were finally clear (no snow, or giant mud puddles makes a BIG difference).

2.  It was absolutely freezing (like 18 degrees freezing).

Overall, we all finished strong and even had a mile with a sub 8 minute pace!  Even though we finished strong, by the time I got home I was hungry and COLD.  Luckily, I had a delicious and warm slow cooker meal just waiting for me to enjoy it.

This meal came together as kind of an accident.

Brian and I had an amazing weekend in Fort Wayne, but when I got home on Sunday I still needed to get some food ready for the week.  I knew it would be super easy to put together a meal in the slow cooker, so I took a look at what I had in my freezer/cupboards and this delicious chicken soup was created!

Honestly, I threw the ingredients in the slow cooker hoping it would be edible.  I came home late on Monday night, and Brian had already eaten dinner.  When I asked what he ate he literally said “That delicious chicken soup!  Seriously, so good!  You definitely need to put that on the blog.”

So, friends…Brian’s wish is granted!  I am sharing this tasty and super EASY chicken soup recipe with you 🙂

Simple Slow Cooker Chicken Soup

Ingredients:

Yields:  4-6 servings

• 32 oz Vegetable Broth/Stock (I use low sodium, organic)
• 1 lb chicken breast (can be frozen or thawed)
• 1/2 of a 1 lb bag of frozen green beans
• 1/2 of a 1 lb bag of frozen peas
• 2 large carrots, chopped
• 2 stalks of celery, chopped
• 1 onion, chopped
• salt and pepper to taste
• 2 tsp garlic powder

Directions:

1. Place all ingredients in the crockpot.
2. Cook on high for 6-8 hours.
3. Once the meal is cooked, you will want to shred the chicken.
4. Remove the chicken with a slotted spoon and place on a cutting board to cool briefly (just enough so you can handle it with your fingers).
5. I find it easiest to shred chicken with my fingers, but you can use a fork or shred the chicken any way you like.
6. Place the shredded chicken back in the crockpot.
7. Enjoy!

I hope this recipe warms you from the inside out like it did for me!

Question of the Morning:

• Have you ever switched up a regular running route and did it backwards?