Molly’s Chicken Noodle Soup – Kids Style


I walked into the kitchen the other day and my oldest was sitting at the counter with my iPad. “Molly – it’s not technology time right now.” I said. “But mom, I want to make this for dinner?!” I looked a little closer – she had pulled up How to Cook Everything, by Mark Bittman. She had navigated her way through the “cookbook” and found a noodle soup recipe. Amazing! I was thrilled – so, despite the 90 degree day we were having, we decided to have noodle soup for dinner. Molly made the whole thing and it was pretty great! Give your kid a carrot peeler and get them interested in cooking…and better yet…eating healthy  food!

The Chef

Adapted from Mark Bitman, How to Cook Everything


1 cup shredded chicken (using leftover rotiserie chicken or frozen shredded chicken works well here)
1/2 box whole wheat noodles (or half regular spaghetti/ half whole wheat)
1 tbsp. olive oil
6 cups chicken broth (we used organic boullion- look for boullion that does not contain MSG)
2 carrots, chopped as any 6 year old can do
1 celery stalk
1/2 onion
salt and pepper to taste



Add oil to heavy bottomed pot that can accomodate all the ingredients. Saute carrots, onion and celery until softened – about 5 minutes.


Meanwhile bring salted water to a boil and cook the noodles. Cook them about 2 minutes less then usual to prevent them from becoming mushy. If you are not eating the soup right away – rinse the noodles in a few baths of cold water. You can even let them sit in cool water to prevent further cooking.


Pour broth into pot with carrot mixture, add cooked chicken, simmer until chicken is warmed through.  Add the noodles at the last minute and adjust seasonings.  You can add a few sprinkles of parmesan or parsley.

Let your child be the mom and serve up dinner (though supervise a bit to watch out for soup burns!) and enjoy watching your child shine with pride as you eat their delicious soup!

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