Grab a rotisserie chicken, and you’re 30 minutes away from homemade soup for dinner.
We are in soup season, which is both good and bad news for parents.
The good news is that it’s easy to make fast, healthy soups that kids tend to like.
Nick Evans
I’ve found soup, especially chicken noodle soup, to be a reliable dinnertime win.
If you have little kids, it’s especially messy.
Do you even know how far a 2-year-old can launch a spoon of broth?!
Nick Evans
You don’t want to know!
(I used to have the time.
But now I spend my time researching how to get Nutella out of the couch.
Nick Evans
is that Nutella?)
Using a rotisserie chicken means you don’t even have to poach chicken for the soup!
The recipe becomes an “Octonauts” recipe.
Nick Evans
One episode and dinner is done.
Turns out there is no reason for this!
The kids can have one too, of course, but mine wanted nothing to do with it.
Nick Evans
The Kid Report Card
This recipe is an easy win, as I said.
My kids ate it up, although in different ways.
My almost 4-year-old ate it like an actual bowl of soup: everything in one bowl.
Nick Evans
He slurped the broth and scooped out the goodies.
High fives all around.
My 22-month-old is more finicky and insists on dividing and conquering, a common kid requirement.
Nick Evans
More Kid-Friendly Meals!
Note: The noodles will continue to soak up tons of broth and get gluey.
To prevent this, leave the noodles out and cook them separately, adding them as needed.
Reheat over medium heat until the soup is hot, and the chicken is 165F.
Thaw in the refrigerator.
Reheat the soup over medium heat until the soup is hot, and the chicken is 165F.
If you left the noodles out to freeze, boil noodles while the soup is reheating and combine.
Strain and toss with butter.
In a large pot, warm the olive oil over medium heat.
Add onion, celery, and carrots.
Cook for 4 to 5 minutes until vegetables soften.
Then add garlic and season with salt and pepper.
Cook for another minute.
Add chicken stock and bring soup to a simmer.
Stir in shredded chicken and simmer for a few minutes to combine flavors.
Taste soup and season with salt and pepper.
Add 1/2-inch of water to a medium pot over high heat.
Cover and bring to a rapid boil.
Add the eggs and cover.
The water will not completely cover the eggs.
That’s OK. Return water to a rapid boil and cook eggs for 6 1/2 minutes.
Immediately remove the pot from the heat and remove lid.
trigger the pot under cold water for 30 seconds to stop the cooking.
Divide the egg noodles among the bowls and spoon in the soup.
Garnish with fresh parsley and serve with crackers.
