Chicken Noodle Soup

Chicken Noodle Soup

I’m a big believer in not feed­ing kids “kid food” — know what I mean? I never order from the kids’ menu in restau­rants. I think a par­ent is their own worst enemy if they never allow their kid’s palate to extend beyond noo­dles, cheese and ketchup (how my daughter’s tastes run if left to her own devices). Why not add dijon mus­tard to the sauce? Hey, why not chilis for that mat­ter? As I said, this is what I believe. Firmly.

Now, how I actu­ally behave.… yep, it’s another story. Like most peo­ple, I’m no fan of crit­i­cism. Par­tic­u­larly the cold and heart­less vari­ety doled out by chil­dren. “Yuck,” says my four-year old. That’s if she’s feel­ing benev­o­lent. “Gross, I hate… (insert goat cheese, spinach, sauce, may­on­naise here)” if she’s not. My tod­dler is an even more scathing critic. If he touches a piece of food to his lit­tle kissy lips and finds it unap­peal­ing in any­way, he tosses it to the floor.

chickensoupfeat

Photos: Maya Visnyei

It’s hard on a per­son. Luck­ily in my life I have Rob, the amaz­ing cook at my daughter’s day­care. I don’t know what his secret is but he has them eat­ing curry, lentils, cur­ried lentils, you name it. What has always blown me away most is the soup. All them, right down to the tod­dlers, have one soup meal each week. Imag­ine the mess involved in feed­ing a group of one-year olds soup? But they do it — they learn how to man­age the spoon and they learn to love soup, one of my favourite foods.

I think the key to soup for small chil­dren is either going for some­thing smooth and creamy that will cling to the spoon, like black bean or mush­room, or if you’re mak­ing a broth-y soup, make the pieces of meat and veg­etable small enough to be picked up by a small spoon. I love chicken noo­dle soup — there’s just noth­ing more com­fort­ing and when you use alpha­bets for noo­dles, it’s pretty cute, too.

Chicken Noo­dle Soup

2 Tbsp olive oil
1 onion, chopped small
3 cloves gar­lic, minced
2 car­rots, peeled and chopped small
2 cel­ery stalks, chopped small
3 or 4 stems fresh thyme, leaves pull off the stems
1 bay leaf
2 940 ml low sodium chicken stock con­tain­ers
250 grams noo­dles
1 1/2 cup cooked chicken (I poached chicken thighs for 15 min­utes in water with another chopped onion and car­rot)
salt and pep­per to taste

Method

In a large pot, sautee onion, gar­lic, car­rots, cel­ery, thyme and bay leaf in olive oil over medium heat until soft, about 6 minutes.

Add stock and allow to boil. Reduce heat to sim­mer. Add noo­dles just until cooked. Add chicken. Taste before adding salt and pep­per if necessary.

chickensoupprep

You might also like

Fall

Hot Lunch Week: Grilled Ham, Apple and Cheese

Do your week­ends end up being as over-subscribed as your work days at this time of year? For instance, this week­end we: did the gro­cery run, attended a birth­day party, dropped

Fruits

Strawberry and Watermelon Salad

This recipe is by far one of my favourites. We published it last year on June 20th but we had to bring it back a bit earlier because this time

Snacks & Desserts

Pumpkin Week: Spiced Pumpkin and Apple Muffins

When school started in September Ceri was in a twirl about lunches and I had my share of worries about getting a decent breakfast on the table. Little did either