My mom has had to deal with some of the pickiest eaters on the planet. Who doesn’t like chicken noodle soup? Well, me for one. Until, she developed a few little tricks for her texture sensitive oldest child. Now it is a family favorite, even for Chris since it’s onion free.
Chicken Stock: I usually use a deli rotisserie chicken, pull the meat off and boil the bones, strain, then add a little soup base.
Simmer in the stock: Celery Leaves – a handful
Chopped Carrots – 3 or 4 whole
Garlic – as much as you like, I use tons
Herbs of choice – I use rosemary, thyme, salt, pepper, a bay leaf (remove after simmering)
Once Veggies are soft, strain out and puree in a food processor, then add back to the stock.
Bring to a boil. Boil homemade egg noodles (find in the freezer section) for 20 mins. Add back the cooked chicken at some point.
Serve with crusty bread.
It’s not an exact recipe, you can substitute until your heart’s content. The make or break part of this recipe is to puree the veggies and use the homemade egg noodles. So yummy.
