Soups are great during winter time. And my kids LOVE their chicken noodle soup. I created this purely because I had some leftover chicken and vegetables and to my surprise, my family liked it. When I say ‘easy’ I really do mean easy. You can make it a family event and have your children help you make it by pealing the ingredients and even selecting what they want in to soup. I made it versatile to the point where almost anything you like can go into it. With just a little seasoning you can get those hard to manage children to eat their veggies and love it too!
2-4 Chicken thighs (can use boneless and skinless if you like but doesn’t matter)
5 Carrots, diced
4 Celery Stalks, diced
1 Large Onion, diced
1 T Chicken flavor Bullion
3 Bay Leaves
2 Cloves Garlic or Garlic Powder
1/2 tsp. fresh Cilantro
Salt & Pepper to taste
Place your chicken in a large pot and cover with water and add garlic. Let boil for 1-2 hours or until the meat falls off the bone (or falls apart if you’re using boneless). Remove from heat and de-bone the chicken. Throw away your bones and set the shredded chicken to the side.
Place the pot with the chicken broth back on the stove at Med. heat. Half the pot should be filled with liquid, if not, just add more water. Add the Chicken Bullion, bay leaves, carrots, celery, and onions to the pot. Let it cook for 10 min. Then add back the shredded chicken.
Let the mixture simmer until carrots are cooked through. Remove bay leaves and season with salt and pepper to taste. Serve over rice or you can add some cooked egg noodle pasta or pasta shapes for the kids. My boys love it and it’s simple with just a little bit veggies so they don’t get scared.
Note: you can add any seasonal vegetable if you want.