Rocket Soup

So any soup that we have is dubbed "rocket soup" by Chandler thanks to Little Einsteins. Today I had made hot and sour soup in the slow cooker to eat for lunch. When Marsh came home, we all sat down and asked Chandler if he wanted some rocket soup. Of course he was ecstatic about the whole thing.
He looked at his soup and started naming some of the ingredients in it:

"Oh chicken! Yummy..." He takes a bite and little does he know, it is really cubed tofu

"Oh a hotdog!" = carrots

"And noodles!" = bamboo shoots
He actually ate quite a bit of the soup. If we told him it really wasn't chicken and hot dogs, he wouldn't have eaten it. What's wrong with getting your kid to eat their food, right? You are probably thinking how disgusting it sounds, but it is actually one of our favorite soups. My sister Jer gave me a great slow cooker book a few years ago and I've loved it. (Fix it and Forget it Lightly)
Here's the recipe for those interested: (I've tweaked it a little to how I like it)

Hot & Sour Soup

4 cups chicken broth
8 oz can sliced bamboo shoots, drained
1 carrot, cubed
3 Tbsp. quick cooking tapioca
6 oz. can sliced mushrooms, drained
1 Tbsp. soy sauce
1 tsp. sugar
1/4 tsp. black pepper
4 ozs. firm tofu, drained and cubed
1 egg, beaten

1. Combine all ingredients, except tofu and egg in slow cooker.
2. Cover. Cook on low 9-11 hour or high 3-4 hours.
3. Add tofu
4. Cover. Cook 45-60 minutes
5. Pour egg into the soup in a thin stream. Stir the soup gently until the egg forms fine shreds instead of clumps.

And here is the sticky chicken recipe that Lila asked for:

Sticky Chicken

INGREDIENTS

* 4 teaspoons salt
* 2 teaspoons paprika
* 1 teaspoon onion powder
* 1 teaspoon dried thyme
* 1 teaspoon white pepper
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon black pepper
* 1/2 teaspoon garlic powder
* 2 onions, quartered
* 2 (4 pound) whole chickens

1) In a ziploc bag, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. I buy a chicken without the giblets so I don't have to deal with it. Place foil down on a counter and place chickens on foil. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight. It is so important you do it at least the night before, otherwise it is no where near as good.

2) Preheat oven to 250 degrees F (120 degrees C).

3) Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Start basting at 2 and a half hours every 30-60 minutes or so. Not mandatory, just makes the skin crispier and the meat moister. Let the chickens stand for 10 minutes before carving.

Enjoy!