Sunday Special: Picky Eater Approved Chicken Noodle Soup


Soups are scary. Mixing a bunch of ingredients in one pot is enough to make most picky eaters squirm. Interesting color combination and chunks of the unknown make the whole idea worse. Not to mention, some soups are supposed to be cold?

There are only two kinds of soups that I eat and chicken noodle is one of them. Chicken noodle soup cures anything from a weeklong virus that keeps me glued to the couch to a headache from… loud music at the bar (or something like that). Without a doubt, this traditional remedy is my staple when I’m not feeling well. While Chicken noodle soup has helped me conquer the worst, it has also conjures memories of Thanksgiving Day and coming home from a semester away at college. It’s the best soup there is!

Picky eater approved Chicken Noodle Soup:

Part One – Picky Eater Approved Pasta Dough:

2 1/4 cups flour

1/3 cup water

2 eggs

1 egg yolk

1 tablespoon olive oil

1 teaspoon salt

Combine 1 cup flour and remainder of ingredients in a large both. Mix low-speed for 2 minutes, scraping the sides occasionally. With wooden spoon, stir in additional flour. Knead dough on lightly toured surface for about 10 minutes or until dough is smooth and elastic. Cover and set aside for 30 minutes.

Part Two – Picky Eater Approved Homemade Noodles: Place the dough on a floured surface. Roll half the dough into a 14″ x 20″ rectangle (approximate) with a floured rolling pin. Fold in half (crosswise) and if half again (crosswise). Cut  into strips to form noodles. Open the strips of dough and place them on clean cloth towels in a single layer. Repeat for the rest of the dough and let dry for at least two hours.

Rectangle-ish dough
First crosswise fold
Second crosswise fold
Cut into strips
Open strips for noodles






Part Three – Picky Eater Approved Soup:

3 boneless chicken breasts

1 1/2 cups shredded carrots

4 celery stalks (only for my boyfriend)

80oz chicken broth (about 10 cups)

3 cups water

Salt and pepper chicken breasts. Bake at 400F for 20 minutes or until cooked 3/4 way though. Meanwhile, simmer broth water, carrots and celery in large pot. Shred chicken into pot. Add dried noodles and cook 15 minutes over medium-low heat.


Pickin’ Your Brain:

  • What is your favorite thing to eat when you are under the weather?