Blog, schmog. I wish I had more time for my computer. I have such funny stories to share and I am behind on reading my favorite sites. Of course, the internet will be here when my children are grown, so I will try to stay focused on the right things. :-)
I love this soup. It is so simple and easy, as well as yummy and nutritious. It's also light enough for spring and summer weather! I found the original recipe on www.nickjr.com, but I've adapted it to add more vegetables and whole wheat noodles. I decided to try the soup because I have trouble getting Hope and Elizabeth to eat vegetables. I thought if Elizabeth helped me make Dora's recipe, she would be eager to try it.
Her response: I want to help make it, but I'm not going to eat it. Okay?
Meal times present something of a battle these days. Regardless, the soup is really good!
Chicken Vegetable Noodle Soup
1 cup small noodles ( I like whole wheat macaroni. It’s easier for the little ones to eat.)
1 tsp olive oil
2-3 carrots, peeled and cut into bite-sized pieces
1-2 small onions
2 ribs celery
Frozen green beans (as much as you like… I used about half of a 16 oz bag.)
1 box low-sodium chicken broth (more broth or water, if desired)
1-2 tsp Mrs. Dash seasoning (or ½ - 1 tsp thyme…or your favorite seasoning)
2 cups shredded, cooked chicken (use leftover!)
salt and pepper to taste
Heat the oil in a stock pot. Add the carrots, onion, and celery. Stir occasionally, cooking until just tender. Add the broth, green beans, and seasoning. Bring to a boil and simmer for ten minutes. While the soup simmers, cook the pasta.
Add the noodles and chicken and return to a boil. Adjust seasoning. Ladle into bowls and serve. Yummy!
As with most soups, amounts can be adjusted to suit individual tastes. The seasoning can also be adjusted. I recently bought Mrs. Dash for another recipe and thought it might be good in this. It was tasty and different.
8 years ago