Unbelievable Chicken Noodle Soup: Kids in the Kitchen

The other night, a friend stopped by briefly to drop something off.  While he was here, Dude decided that he was hungry (it was dinnertime).  He was STARVING!  Mom!  Mom! MOM!  I’m hungry!

I was planning on pulling out leftovers as soon as the friend left, but I figured Dude could learn a little patience, so I let him know that if he was hungry, he could find something to eat.

Now, I fully expected him to grab cereal.  Or some crackers. Or some lunchmeat.  Or ask if we had leftovers.

But no.

Much to my surprise, he went to the cupboard and found his kid’s cookbook.  He started paging through and then announced that he was making chicken noodle soup.

At that point I let him know that we had leftovers and we could eat now, because soup could take almost an hour (especially since our chicken stock and chicken were still frozen…not having planned on soup).  But he would hear none of it.  He was on a mission to make soup!

So, we worked together.  Mom chopping, Dude washing vegetables and stirring and reading the recipe.

He decided that it was the best soup he’d ever eaten and renamed it “Unbelievable Chicken Noodle Soup”.  He asked for a camera and took a picture because it was so amazing!

Then the teacher in me got to thinking, so I decided to keep his excitement going and start a new “sometimes” slot on the blog: Kids in the Kitchen.

I got Dude to type up a bit about his recipe and the title.  And now when Dude gets to work in the kitchen, he’s going to select the recipes, make then, photograph them, write about them, and put them on his mom’s blog.  And now…here’s Dude:

It is so good you can’t even beleve it!

Unbelevable Chicin Nudle Soop

Adapted from Chop Chop: The Kid’s Guide to Cooking Real Food with your Family

Ingredients

1 tbsp olive oil

1 onion, finely chopped

2 stalk celery, diced

2 carrots, peeled & diced

Salt & pepper, to taste

8 cups homemade chicken stock

1 lb boneless, skinless chicken breasts

1 – 1 ½ cups dry egg noodles

Heat the olive oil in a large soup pout over medium heat.  Add the vegetables, salt, and pepper and cook for 5 minutes or until the onion is tender. 

Add the chicken stock and chicken and bring to a boil.  Reduce heat to a simmer and cook for 20 minutes or until the chicken is cooked through.

Remove the chicken from the pot to cool slightly, then shred and return to the pot.

Meanwhile, add the egg noodles to the pot and cook until soft, 5 minutes or according to package instructions.  Adjust seasonings as necessary and serve.