One of my favorite meals to cook this time of year...and clear through February...is soup. ANY kind of soup will do. I'm grateful I have a husband who loves this fare as much as I do and requests it often. My boys?! Notsomuch. I decided I was tired of being a short order cook and I recently told them if I cooked it, they'd have to eat it. Whatever dad and I are having for dinner, they'll be eating, too. If they don't eat, they go to bed without food. This is no problem for my youngest. He'll try anything and 9 times out of 10 he loves it all. His favorite?! Venison.
My oldest is a completely different story. Our kids don't come with instruction booklets as much as I wish they did. I wish there were some way I could definitively tell if I'm screwing them up for life (I'm certain they're doomed thanks to my parenting skills...or lack thereof). For now it's all just a guessing game :) All that to be said, we catered to our oldest's every like/dislike when he was just a toddler and we're paying for it all these years later. Oh...you don't like that ham & cheese sandwich I meticulously prepared for you with crust cut off and the ham & cheese layered just perfectly?! No problem. Here's your processed mac & cheese. In just a short matter of time, he turned into the pickiest little eater who is terrified of trying new foods. Like hyperventilating and crying kind of picky. TOTALLY OUR FAULT!!!! Dangit!!!!!
When I'm cooking dinner I typically make a main course for myself & Mr. Spouse and then make something entirely different for the boys so I can continue to cater to the food preferences of my oldest (cue all the eye rolls...I'm definitely one of those moms). Sometimes the battle just isn't worth it. When we were growing up and didn't like what mom made for dinner we had the option of eating a bowl of cereal instead. I'd be happy to offer up that same option to LJ, but he doesn't like cereal either. He does eat veggies with every meal...typically green beans, broccoli, or peas. He loves fruit (any variety) like nobody's business. And he would live off of yogurt and crackers if I let him. When it comes to my cooking, he is much more reluctant to eat.
He tells me that certain textures freak him out...like this soup....or any soup for that matter. He just can't take it! Bums me out because I feel like he'd love it if he'd just try it!! I'd love to tell you that this soup is so amazing my entire family devoured it in one sitting, but our one little reluctant eater refused to take a bite. He sure did have a big breakfast the next morning though. While he may not have been as excited about this meal as I was hoping, I can tell you that the rest of us LOVED it to pieces!!! 3 out of 4 most definitely approve this dinner and we definitely consumed the entire pot in one sitting. #sorrynotsorry
CREAMY CHICKEN NOODLE SOUP
2 C. dry egg noodles
1 lb. boneless, skinless chicken breasts, cubed
1 1/2 TBSP. olive oil
1 medium yellow onion, chopped
3 raw carrots, diced
3 stalks of celery, chopped
3 cloves of garlic, minced
2 (14.5 oz) cans of chicken broth
3 TBSP. chopped parsley
salt & pepper, to taste
2 bay leaves
1/4 C. butter
1/4 C. + 2 TBSP. all purpose flour
2 1/2 C. milk
1/3 C. heavy cream
Let me just start by saying that my soup is on the creamy/chunky not-so-brothy side because I WAY overdid it on the egg noodles. I think I doubled the amount it called for...whoops! Still amazing, just thicker than normal :)
That to be said, start by cooking the egg noodles first according to package directions...only the amount required unless you want yours to be thick and chunky like mine. When ready, remove from heat and drain.
Heat the olive oil in a large pot and add the onions, celery, and carrots. We left the celery out because I didn't have any on hand. Saute for about 4-5 minutes, add garlic, and saute for another minute or so.
Now toss in the chicken broth, parsley, and bay leaves. Stir to combine ingredients, take a little taste, and add the salt and pepper as desired.
Add chicken and bring to a boil then reduce heat to medium, cover with a lid, and cook until the chicken is heated/cooked through (no more pink!!)
In a separate saucepan, heat butter until melted. Add flour and whisk constantly until the mixture is a little on the thick side (about 2 minutes-ish). Now add the milk and continue to whisk until the lumps are gone and the mixture is smooth.
Add the heavy cream to the mixture in the separate saucepan and bring to a boil. Be sure to continue to whisk while the the mixture comes to a boil. Remove from heat and add to the soup/broth mixture in your large pot.
Now toss in the cooked egg noodles to the soup/milk mixture and stir to combine.
While I know this dinner is approved by only 3 out of 4 family members I can guarantee to you that the three of us who loved it are spot on in our critique of this meal :) It was AMAZING!! I always love a good chicken noodle soup, but making it creamy made it that much better...even if I did add too many egg noodles. With the cooler months ahead you'll definitely want this recipe in your arsenal of comfort meals....it's SOUPer!!!!!