Our whole family is really big into soups. I feel like my large stock pot may wear out by the end of the winter just about every year. Whether it be chili, vegetable or chicken noodle, there always seems to be something simmering on the stove.
This fall, we've really be huge fans of homemade chicken noodle soup (recipe below). Molly's Daddy and I especially enjoy it after a run in the colder weather. Something about warm soup when your body is warm on the inside and cold on the outside just gets everything back to a happy warm fuzzy feeling. We also enjoy this hearty soup before a run because it has a great balance of carbs, protein and vegetables. This too is why we think that it is a great addition to Molly's lunch. We purchased a small thermos for her so that she can enjoy some warm things this winter. We also purchased a new lunch box carrier from Laptop Lunches that will house her current bento box, her water bottle and the new thermos.
Our vegetable side is in the soup. This recipe is chock full of onions, carrots and celery. Don't tell Molly about the onions though, she's not a fan. But she can't get enough of this soup.
Our fruit side is half of a banana. Tip - if you leave the banana in the peel, only the end will turn brown and the kids don't seem to mind it. We used our heart shaped micro cookie cutter to make light little imprints on the peel by pressing down very gently, not piercing the skin. They are hard to see now but the should brown a little bit by lunch tomorrow.
Our dairy side is a Castle Wood Colby Jack Cheese Stick. Molly asked for this in case she has any crackers left since cheese and crackers go so well together.
Finally, our dessert is strawberry yogurt. We didn't fill it quite as far as we normally do because Molly said that the soup will probably fill her up.
Homemade Chicken Noodle Soup
1 large onion, diced
4-5 spears of celery in bite sized pieces
3 cups of carrots in bite sized pieces (nickled)
Salt and Pepper to taste
- Add these to a large stock pot with a little bit of olive oil and saute on medium/low heat until the onions are translucent.
1 grocery store rotisserie chicken
(pull all the meat you can from the chicken and discard the skin and bones or keep them to make stock)
1 TBSP poultry seasoning
2 - 48oz. boxes of chicken broth + 2 cups water
1 bag Reames Frozen Homestyle Egg Noodles
- Add the meat from the chicken and the poultry seasoning to the vegetables just to warm the chicken then add the chicken broth and water. Bring to a boil. Add the frozen Reames Noodles, return to a boil and cook for 5 minutes. Reduce heat to low, simmer for 10-15 minutes then serve.
*This recipe freezes well.