I have learned that a lot of my friends often hide some of the ingredients they put in their meals in order for their children to eat them (Editor’s Note – I am that Mom! I stealthily hide everything! And probably shouldn’t). I have found that if I just name the meal something different, regardless if my girls can see what’s in it or not, they will eat it. Soooo, Chicken Quesa Soup it is! For whatever reason, this name makes them giggle and ask for second helpings! This simple chicken noodle soup recipe combines the roasted chicken AND the chicken stock from our previous recipes in The Bird Word Series.
The great thing about this recipe is that you can really tweak it and get creative per your likes/dislikes. Adjust the ingredients, add something, take something away…make it your own!
What You’ll Need:
- 1 bag medium egg noodles
- 2 chicken breasts from the roasted chicken
- 4 carrots, roughly chopped
- 4 celery, roughly chopped
- 4 cups water
- 4 cups chicken stock from stock recipe
- 2 garlic cloves, minced
- 1 tsp onion powder
- Salt & pepper to taste
Drink glass of wine while cooking – Optional
Bring the water and chicken stock to a boil. Stir in the noodles, carrots, and celery and reduce heat to simmer about 7-8 minutes until the noodles are tender. Stir in chicken, garlic, onion powder, salt and pepper. Heat thoroughly and enjoy!