Recipes

I Made Chicken Noodle Soup

I woke up this morning in the dark. The power was out and I thought “Argh…this should be fun.”

Getting my daughter ready for school means getting her to eat an energy packed breakfast, packing her lunch, getting dressed and cleaned up for the day. It was actually kind of fun. She got to eat breakfast by flashlight while I packed her lunch box by candle light. She washed up with a pot of warm soapy water and all without complaint except wondering if the school was out too. That’s not really a complaint though.

We have been lucky with our power. When it is out, it should not be the end of all. Panic shouldn’t set in because the lights are out. It is quiet where our house is. I am surrounded by trees. Our neighbors are close enough to see, but far enough to have space. There are pros of living here. I love it. When the power is out it is super quiet. I become aware of the day to day sounds I’ve gotten so accustomed to. I don’t even notice until they are gone. The hum of the refrigerator and the furnace kicking in. The electric buzzes and clicks of the tv and computers. All the little led lights of this ‘n’ that device. When the power comes on it’s a whole mess of sound as everything comes back to life. Breath in….breath out.

The days are getting shorter and cooler. Our furnace is kicking in and we have already had a couple of fires in the wood stove to warm the floors.

I’m looking forward to uping our eating habits to be heathier for us and the world. I am looking forward to more soups and broths to be our every day norm. I want to keep moving my way towards things that are less processed and less packaged. When it comes to lunches that means no more cans of chicken nooodle soup. One of the things on the menu that she is almost always guaranteed to eat. I have been experimenting with different homemade ones to come up with a healthier, tasty family and ‘mykid’ approved version.

I have found one that works pretty well for my particular eater. The ingredients are simple.

  • Chicken (bone in)
  • Water
  • Celery
  • Carrots
  • onion
  • Garlic
  • Egg noodles
  • Salt
  • Bay leaf

I used my electric pressure cooker and a blender for this. In the instant Pot, put every thing but the noodles they go in shortly before serving as they will keep cooking into a mush if put in too soon. Set for soup or 30 minutes. Remove bay leaves and chicken making sure to get any bones that have fallen off. The soup is actually pretty tasty as it is, but in this case I am blending it to make a nice smooth soup base. Use an emmersion blender or let it cool and put it in a counter top one. Add salt to taste.

Shred chicken off the bone and add it back into the broth. Transfer into portions that can be frozen or kept in the fridge for a few days.

In the morning I can pull out a portion and heat it up. Add egg noodles and let it simmer for a bit before putting in her thermos.

By doing this:

I have less cans to recycle.

I have a better tasting meal with no additives.

Bonus: My kid approved this for her lunches!

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