No Chicken Noodle soup

My four year old has always loved chicken noodle soup. Even as an infant, we would spoon the broth-soaked carrots, celery and noodles onto his high chair tray and he would gobble it up, pounding his fingers together for more.

This is one of my favorite quick and easy recipes and we almost always have everything on hand. However, I’m not usually prepared enough to have picked up chicken at the store or thawed some out from the freezer, so we usually do “no-chicken noodle soup”.

No Chicken Noodle soup

Ingredients*:

-       ½ onion, chopped

-       2-3 carrots, peeled and chopped into coins

-       2-3 celery stalks + some of the celery leaves, chopped

-       1-2 quarts chicken broth (or vegetable broth for a vegetarian or vegan option) (I like the organic one from Costco or I’ll use some homemade if we have it in the freezer)

-       1 – 1½ cups of small dried pasta

-       Olive oil, salt, pepper

-       Fresh herbs: thyme, parsley, roughly chopped, and 1-2 bay leaves

*All ingredients are organic whenever possible

Note: As with most the recipes I post there are always substitutions that can be made if you don’t have all the ingredients listed. Don’t let that stop you from making what could be a yummy home-cooked meal. 

I used to shy away from recipes when I didn’t have all the ingredients or I would find a recipe to make and then go out and buy all the ingredients and have so much waste when I didn’t use all of something. (Like that whole bag of celery - seriously though, could Trader Joe’s start selling just half that amount of celery?). Side note: When my husband doesn’t want to buy a whole big stalk of celery, he’ll go by the salad bar section and pick up the amount we need there. 

Directions:

Add olive oil to a large pot over medium heat. Add onion, carrots and celery and salt and pepper to olive oil. Cover and cook until tender, about 5 minutes, stirring occasionally. If veggies look dry or are sticking to the pan, add a bit more olive oil. If you get dark bits of onion, don’t worry, it’ll just add more flavor. Add chicken broth and herbs, scrape any bits from the bottom of the pan with a wooden spoon and bring to a boil. Add pasta, cover, turn down heat and let simmer for about 15 minutes or until pasta is done. If your soup seems too thick add a bit more broth or water and let cook for a bit longer. If your soup seems too thin, let it cook with the lid off so that some of the liquid evaporates.

Spoon into bowls (let your toddler add an ice cube if they want). Serve with a chunk of yummy crusty bread. The crusty bread is especially good for teething infants. Soak the crust of the bread in the broth and then give to your baby. To help them work on their pincer grasp, spoon the veggies and noodles directly on to their high chair tray. I was terrified of my babies choking with most foods, but the broth soaked veggies are perfect and will just melt in their mouth.

Substitutions:

-       If you don’t have olive oil, use butter or ghee or coconut oil or avocado oil

-       If you don’t have an onion, use leeks or green onions (white parts only) or shallots. You could also add a bit of onion powder to the carrots and celery while they are sautéing. Just make sure you have enough olive oil in the pot and you don’t see any more powder before you add the liquid.

-       No celery, try a bit of celery seed.

-       Other veggies you could add: frozen peas, frozen corn, leafy greens like spinach or kale. I like to roughly chop the greens before adding. My kids tend to eat them better that way. The four veggies I listed here would all be added at the end, as they don’t need to sauté like the onions, carrots and celery.

-       If you don’t have enough chicken broth, add water or vegetable broth. I usually add water directly to the empty broth carton and then pour that straight into the pot.  If makes me feel like I’m getting every drop of flavor.

-       If you don’t have pasta, add rice or potatoes. If using uncooked, you’ll have to cook a bit longer. Add the potatoes at the same time as the veggies.

-       For the pasta we usually use macaroni or orzo because that’s what we tend to have on hand. I love adding alphabet pasta for the kids too. I’ll usually combine it with one of the other pastas. I’ve also used mini dried tortellini or ravioli. It makes it a bit heartier and sometimes it’s all I have in the pantry.

-       If you’re making this for a younger child, I would add more pasta to make it a bit thicker and easier for them to eat. We started using these spoons for broth soup with the kids and it’s much easier for them and slightly less messy.

-       Fresh herbs really make this 30 minute dish feel slow-cooked. Tarragon and rosemary would be good in this too. A great way to test it is to smell the herb and if you like it toss it in. If your kids don’t like green flecks in their food, you can tie the herbs up in a cheesecloth and put the whole bundle in the soup to steep.  If all you have is dried herbs, use them generously. The more flavor the better.

If you happen to have a rotisserie chicken or any cooked chicken or turkey in your fridge, chop this up and add it with the pasta.

Creamy broccoli soup

My baby is 9 months old and right at the point where she is fully getting into eating meals. It really snuck up on me. She went from trying different foods every so often to wanting to eat actual meals multiple times per day. I absolutely love it. She's been gobbling up this creamy broccoli soup so I wanted to get the recipe written down as soon as possible. This can easily be creamy broccoli cheese soup or be dairy-free or vegetarian depending on your tastes and / or dietary restrictions.

Creamy broccoli soup
Ingredients*
 - olive oil
 - 1 small onion, diced
 - 3 carrots, diced
 - 3 celery stalks, diced
 - 2-3 small potatoes, peeled and cut into small cubes (I use gold potatoes)
 - 6 small broccoli heads, cut into small florets (you could also do 3-4 full stalks of broccoli including the stems)
 - 1 quart reduced sodium chicken stock or veggie stock
 - 2 cups shredded sharp cheddar cheese (optional) (it must be sharp cheddar, mild and medium are not flavorful enough with the broccoli)
 - salt / pepper to taste

*Note all ingredients are organic whenever possible

Directions
In large pot heat olive oil. Add onions, carrots and celery (these should be cut in approximately the same size), cook about 5 minutes, stirring occasionally. Add potatoes and cover. Stir occasionally, cook about 5 minutes. Add broccoli and cover. When broccoli has turned bright green, about 5 minutes, add stock. Liquid should almost cover veggies. If it doesn't, add water or additional stock. Bring to a boil. Reduce the heat and simmer until the potatoes and broccoli are tender.
Using an immersion blender (or transfer to blender or food processor) puree until smooth. If the soup is thicker than you would like, add water or additional stock. If it's thinner than you'd like turn up the heat and let it reduce a bit. If it's the perfect consistency, add the cheese and stir until melted.

Our whole family ate this with a crusty baguette from a local bakery. I left out salt intentionally since I was serving it to my 9-month old, but added it to our family's servings once it was done. This would also be good with crumbled bacon on top, garnished with roasted broccoli pieces and / or finely chopped chives or parsley.

This soup is just as yummy without the cheese if you wanted it to be dairy-free. The potatoes make it creamy without having to add cream or milk.

Age: 6 months+
Store in fridge for 4-5 days or freezer for up to four months. Favorite storage containers (this and this)