There was a time when I truly believed that I *had* to buy chicken noodle soup in a can. Bleh. Looking back at that belief now, it shows me how far I have come in terms of cooking and the lies I was telling myself!
I grew up in the 80’s, when easy, packaged dinners were the thing to do. A time when so many people were devouring heavily processed food in the belief that it saved time and made life easier.
Case in point: Chicken Noodle Soup. Buy can; open it up and pour contents into bowl; microwave contents; serve immediately. That pretty much sums it up.
I believe that homemade food tastes WAY better and is so much healthier. And don’t forget the BPA in the linings of most cans of food. As I have worked on our family’s diet over time, one of things I have worked on is reducing the amount of canned goods we use. Confession: I do still buy some canned goods, but I have significantly reduced what I buy and try to limit myself to BPA free cans!
So I decided a few years ago to tackle making chicken noodle soup from scratch. I mean, how hard could it be, right? I have to admit that I was intimidated by the task at hand. Sadly, I didn’t have a clue what ingredients to include beyond chicken, chicken broth and noodles. As it is with most of my recipes, I did a bunch of research and a bunch of experimenting. I have come up with a delicious, healthy chicken noodle soup that is easy to make, has yummy veggies (that even my kids eat), and is delicious!
We have had a recent run of illness in the house, so it gave me an opportunity to make some soup!