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

By Meal Type

Breakfast Week: Quinoa Porridge

Esme would eat oatmeal porridge every day of her life if we were willing to make it. Hottest day in July? No matter, she wants porridge. I was interviewing nutrition

By Season

The Pizza That Saved My Life

Let me just start out by saying this is not a recipe. It’s really just an idea for a dinner when you don’t have a lot of time or the

Lunch

We Love Week: Baked Eggs with Mushrooms

Have you ever been so happy to welcome in February? After a January that felt like it lasted about ten years and seemed hell-bent of freezing us to death, this