Jazzie and Tahlia LOVE the following recipe. It's quick to make and pretty healthy, too!
Here's what you need:
32 oz carton of chicken stock (I try to get the low sodium kind), 1 small onion, 2 stalks of celery, 2 carrots (all chopped), 1 tsp of thyme, 1 can of all white meat chicken (I usually don't use canned meats, but when pressed for time it's a fabulous thing!) and egg noodles.
But I have one more "secret" ingredient to get my girls some extra vitamin A - one cup of roasted butternut squash .
Start by sauteeing the onions, celery, carrots and thyme in about 1 tsp of olive oil:
Add the chicken stock...
Drain the chicken and use a fork to smash it into small pieces before adding it to the pan:
Now give it a good stir and add the noodles (my girls LOVE noodles, so I use a lot; about 2 cups). Let the soup simmer until the noodles are soft. So yummy :-)