Cooking with Kids Recipes
Homemade Chicken Noodle Soup
Cooking Time: 15 minutes or less
Makes: Makes 10 servings.
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Put some TLC into your childıs thermos with this simple yet soothing soup. This makes a quick weekday supper with salad and whole grain bread. Pack leftovers into school-bound one-serving portions (can be stored in fridge for three days or freezer for up to six months).
Tips:
ı This recipe is for purists, but those looking for more kick in their bowl can toss on a garnish of chopped green onions, coriander, even a splash of fish sauce or dollop of hot sauce.
ı When not using homemade stock, use sodium-reduced chicken stock sold in 1 L Tetra Paks.
ingredients
| 1tbsp |
(15 mL)
vegetable oil |
| 1 | large onion, chopped |
| 2 | ribs celery, chopped |
| 3 | medium carrots, chopped |
| 10cups |
(2.5 L)
chicken stock |
| 1 3/4cups |
(425 mL)
extra fine egg noodles |
| 26oz |
(187 g)
skinless, boneless chicken breasts, thinly sliced |
| 1pinch of | freshly ground pepper |
| salt to taste |
directions
| 1. | Heat a large pot over medium heat, add oil, onions, celery and carrots, and cook, stirring until soft, about 5 minutes. Add chicken stock, bring to a boil, then add noodles. Cook 1 minute, then add chicken, reducing heat to a simmer and cooking until both noodles and chicken are cooked through, about 5 minutes. Season with salt and pepper. |
First published in Today's Parent's 10/2004 issue. © Rogers Media Publishing Inc.
Cooking with Kids
Make mealtime a family affair with simple tips for getting - and keeping - your kids in the kitchen. Today's Tip: Kids can find ingredients in the refrigerator and cupboard and arrange everything on the kitchen counter.
