The Picky Eater's Chicken Noodle Soup

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

I live in a house full of picky eaters. DH, DS, amd DD are all very picky- especially when it comes to vegetables. I do my best to hide veggies in whatever I can, and this soup helps me out big time. By using baby food in the noodles and pureeing some veggies (which is the optional step), you have an opportunity to give your family what's good for them without them even knowing. *NOTE: I choose to use baby food squash in the noodles. The color doesn't give away my secret :) This recipe feeds us two meals and then some!

Ingredients Nutrition

Directions

  1. FOR NOODLES: Mix all ingredients for pasta together by hand or with a mixer. Separate dough into two balls. Cover both until ready to roll out.
  2. Flour a flat surface and your hands. Roll out one of the balls as flat as you can get it (I can never get mine much thinner than 1/8 inch). Let dry for 5 minutes before cutting into thin strips (no wider than 1/4 inch).
  3. Place noodles on a cookie sheet and into the oven at THE LOWEST HEAT SETTING POSSIBLE for about 10 minutes. Leave oven door cracked.
  4. Remove noodles and break into approx 2 inch pieces.
  5. SEE NOTE FOR THE OPTIONAL VEGGIES.
  6. FOR SOUP: In a large pot, add all "for soup" ingredients except for chicken. Bring to a boil, then lower the heat to medium-high. Allow to cook for 30 minutes.
  7. Add pureed veggies (if using) and noodles. Return to a boil and cook until noodles float at the top of your soup.
  8. Add chicken and heat 10 minutes more.
  9. Serve with crackers or cornbread.
  10. *OPTIONAL* Sautee all optional veggies in olive oil in a large skillet until soft. Puree in food processor or blender and set aside until ready to use in soup. This step will help you get even more good-for-you veggies in without anyone noticing!