Your kids’ favorite supper – made easily at home: Homemade Instant Chicken Noodle Soup!
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I’m so excited to bring you a guest post today from my friend Chayie Schlisselfeld.
You may not know this, but in addition to taking photos for my own blog, I’m a freelance food photographer – I take photos of food for various uses, from commercial (advertising and packaging) to editorial (magazines and cookbooks). One of my clients is Chayie, who writes a recipe column in Ami Magazine (yep, that’s the one I write for as well!).
I’m going to be even busier than usual the next couple of weeks, so Chayie was nice enough to step in with an exciting and kid-friendly supper recipe (photo by yours truly!) that’s super easy to make: Homemade Instant Chicken Noodle Soup (AKA Homemade Tradition Soup!).
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Hi everyone! First off I want to thank Miriam for giving me this opportunity to guest post on her blog. I’ve known Miriam for a little over a year now, and besides being an awesome cook and baker, she’s my amazing food photographer that always manages to capture the beauty in each dish.
So for those of you that don’t know me: my name is Chayie, mother of four adorable kids, and proud wife to a great husband. I’m sure most of you can relate to the daily struggles I have of working, trying to be a good mother and wife, helping the kids with homework, doing laundry and basic house cleaning, and serving my family a nutritious supper. Although nobody in my family would consider themselves a “picky eater” I beg to differ. My daughter won’t touch spicy foods, but my son will only eat it if its super spicy. One of my boys won’t touch sautéed onions, but has no problem biting into a raw one. Oh, and my husband won’t touch mushrooms. Cooking one complete supper for my whole family is something I try to accomplish daily.
I’ll confess that my kids used to eat fish sticks and French fries at least once a week—but I have an even bigger confession to make: My kids all-time favorite supper is a cup of soup. You know the ones where you pour in the dried vegetables and the packet of MSG? Ya, that one. That’s what they love. They love using the little “spork” that comes with it, and they just love the way it tastes. If I am ever running late and don’t have time to cook supper, my kids jump and down knowing that I am going to say, “Just take a cup of soup until I can make the chicken.” (Of course they don’t end up eating the chicken.) So it got me thinking…can I recreate this all time favorite dish, but without all the chemicals and dried vegetables? Can I actually take something that is so unhealthy and turn it into a substantial dinner? Instead of using artificial chicken flavoring, I decided to use real pieces of diced chicken. This is a complete meal for kids in a bowl (or in a cup, as they say that cup of soup taste better when served in a cup). My family was really happy with the results. I hope yours will be as well!
- 1 whole onion
- 1 whole parsnip
- 3 carrots, peeled and diced into small pieces
- ¾ pound chicken cutlets, cut into small pieces
- 1 cup frozen corn
- 1 cup frozen peas
- 3 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 (3-ounce) packages ramen noodles (discard spice packet)
- 10 cups water
- In a large pot, combine all the ingredients besides for the ramen noodles and bring to a boil over high heat. Lower the soup so that it is simmering and cook for one hour and 30 minutes.
- Turn the fire off and add ramen noodles. Cover pot and let sit for 5 minutes. Mix well and serve.
- I leave the onion and parsnip whole so it can be easily removed after giving the soup a lot of flavor. My kids don’t mind the regular “Tradition soup vegetables” but if yours do, put the vegetables in a mesh cooking bag that you can remove after cooking. The corn and peas really give off a lot of flavor, so don’t leave them out.
- The noodles will get very mushy if you freeze them, however before adding the noodles, you can freeze some soup for another time. When reheating, simply add noodles after bringing to a boil.
If you like this recipe, you’ll also love:
Chicken Vegetable and Barley Soup
Needed for this recipe:
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Thanks for stopping by! I hope you love this recipe. Make sure to follow Chayie on Instagram – and tell her I sent you! – Miriam
I love the idea! & I’m sure my kids will love it too. Especially those that are sensitive to MSG and hate seeing everyone else enjoy the junk that gives them a headache!
Since you put everything into the pot at once, I think I’ll try it in the crockpot, so we can all enjoy it after a long day.
Can this be made without Ramen Noodles? I live in Israel and don’t know where to find them..
Is there a substitute I can use?
I’m not sure where you live but alot of the larger grocery stores there carry (I think it’s osem) a 4 pack of ramen noodles with no spices. It’s a glossy back package and is usually near the pasta (check near the rice noodles) or near the sauces (chili sauce, soy sauce)
Oh I’m so glad you posted this! I saw this recipe in the Ami a while back and was so excited to make it (big fan of Tradition soups, not such a big fan of MSG), but then I forgot to tear it out and save it, so thanks for posting it!
love this recipe! instant family favorite since got it from the ami!
Just made this. Didn’t have parsnip and used spaghetti instead if ramen. Was delicious! I’m sure it would have even better with ramen. My children asked for seconds, which is rare in this house, so thanks Chayie for the great recipe.
If I don’t have frozen corn, can I use canned?
Oh my God, this soup looks exactly like one my granny used to make me when I was little. I bet it taste absolutely mouth watering 🙂
Oh my god. I looks so yummy.
I will try to make it for my love.
I hope she will be suppried it.
Thank for sharing. Now i have a new recipe.