When I first told her I wasn't going to buy it anymore she about died. Then I told her I was going to come up with an easy recipe, and I was going to teach her how to make it so she could have it whenever she wanted. Her interest was piqued, but only slightly; she loves my cooking and didn't doubt my recipe-creating ability, but, make it herself?
The recipe I came up with is very easy, and while it does have some sodium because of the chicken broth, it's less than Campbell's. An added bonus is this soup actually has veggies and pieces of chicken in it :) Notice everything is in "1's"? Like I said, super easy.
The picture for this post is of the soup she made--by herself, with just a tiny bit of guidance--a couple days ago. Wiping a tear. Makes a mom proud :)
Alex's Chicken Noodle Soup
1 teaspoon olive oil
1 small onion, diced
1 carrot, diced
1 rib celery, diced
1/4 teaspoon coarse salt
1 teaspoon dried thyme
1 tablespoon all-purpose flour
1 32-oz carton chicken broth
1 cup water
1 cup dried egg noodles
1. Heat a medium pot over medium-high heat for two minutes; reduce the heat to medium. Add the oil and heat it for about 10 seconds.
2. Add the onion, carrot, celery, and salt. Cook, stirring often, until the onion is softened, about 5 minutes. Add the thyme and cook for 2 minutes. Add the flour and cook for 2 additional minutes.
3. Add the chicken broth and water, and scrape up any browned bits that are stuck to the bottom of the pan. Bring the soup to a boil, reduce the heat to maintain a simmer, and simmer for 8 minutes.
4. Add the egg noodles and simmer until the noodles are tender, about 8 minutes. Stir in the chicken and heat everything through.
Makes about 4 cups soup.
Note: When I make this soup I make a triple batch and freeze it in 1 1/2 cup measurements for quick, easy snacks and lunches.