Moms are magic. Whether she birthed you or not, your mom is made up of all the things that make the world worth living in.
I will always look back on my childhood as a magical time. I remember feeling happy, safe, taken care of, comfortable, and loved.
I didn’t realize—or appreciate—at the time that my mother was the magician behind it all. I only discovered it after becoming a mother myself.
We are the reason favorite sweaters and pajamas can always be found readily available, washed, and neatly folded in drawers. We are responsible for keeping the fridge and pantry consistently stocked.
We make sure dentist and doctor appointments are scheduled and attended. We keep the paperwork up to date and the files organized while also saving most of it to memory.
We plan every party from the menu down to the guest list, favors, mailbox balloons, and thank you notes that follow. We notice when their wardrobes are getting a little snug or short and replenish accordingly. We make sure everyone’s prepared for picture day, pajama day, purple shirt day, and show and tell.
We dress the wounds and kiss the boo-boos. We plan the holidays, buy the costumes, fill the stockings, wrap the presents, and decorate the house.
We sing songs, play dolls and dress up, do arts and crafts, paint nails, and make sound effects for bedtime stories.
We obsess over nutrition and hydration, keeping our babies warm, applying sunscreen, holding their hands across the street, and lifting them up when they’re down.
Some of what we do takes center stage. Much of it happens behind the scenes. It is often thankless and exhausting. But as mothers, we have been called to serve, and so . . . we do.
It’s not that we believe ourselves superior to our male counterparts. We’re just wired differently. From the moment we enter motherhood, we commit to always being one step ahead.
We live to make them feel special. To see them light up. To ensure, with every fiber of their being, that they know they are loved. To make their childhood magical. Even if they don’t realize it until they have children of their own.
If you’re lucky enough to still have your mother around, thank her. Call her up, send a text, write a letter, or pay her a visit. Let her know you are grateful for every ounce of energy and effort she exerted out of pure and unconditional love.
And if you come across a mom who looks as if she hasn’t slept, eaten, or sat down in a while—especially in the holiday-filled months to come—go easy.
She’s busy doing everything in her power to make the magic happen.
Chicken Pot Pie Soup
INGREDIENTS
- 4 large russet potatoes or the equivalent of 2 pounds
- 1 1/4 teaspoon salt, separated
- 1/2 teaspoon pepper
- 4 Tablespoons butter, divided
- 2 Tablespoons olive oil
- 3 medium boneless/skinless chicken breasts or 4 cups rotisserie chicken
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 sticks celery, diced
- ¼ cup flour
- 2 cups chicken broth
- 1 Tablespoon Better than Bullion Roasted Chicken Base
- 2 cups half-and-half or heavy cream
- 1 (10.5 ounces) can Campbell's Cream of Chicken Soup with Herbs
- 1 1/2 Tablespoons Worcestershire sauce
- 1 1/2 teaspoons mustard powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 cups frozen carrots and peas
- 1/4 cup fresh chopped parsley
- Juice of 1/2 a lemon
INSTRUCTIONS
- Peel and rinse the potatoes. Cut them into 1-inch slices and submerge them in 2 inches of water. Gradually bring to a boil and add 1 tsp salt. Cook until very fork tender. Drain, and mash with 2 Tablespoons of butter. Set aside.
- To cook the chicken (Skip if using cooked chicken), add 2 Tablespoons olive oil to a 4-quart soup pot over medium-high heat. Sprinkle the chicken with ½ tsp salt + ¼ tsp pepper and add it to the pot. Sauté until mostly cooked through, about 5-7 minutes per side. Remove and set aside. The chicken will continue to cook in the soup.
- Add 2 Tablespoons of butter to the skillet. Add the onions and celery. Cook for 4 minutes. Add the garlic and cook for one more minute.
- Add the flour and stir to combine. Cook for 1 minute to remove the raw flour taste, stirring frequently.
- Add the chicken broth slowly into the flour/vegetable mixture. Use a silicone spatula to “clean” the bottom of the pot, adding flavor to the broth.
- Slowly add the half-and-half, cream of chicken soup, Worcestershire sauce, mustard powder, thyme, rosemary, onion powder, and garlic powder.
- Bring to a boil and reduce to a simmer. Add the potatoes and stir to combine. Use an immersion blender to combine or transfer to a blender in batches until it reaches your desired consistency.
- Add the cooked chicken along with any juices and frozen vegetables. Heat for 15 minutes. Right before serving, stir in parsley and lemon juice.
- Serve with my Cheddar Bay Biscuits.
