Several weeks ago now, Mitchell chose to prepare Chicken Riddle Soup for our enjoyment, and enjoy it we did! What’s the riddle, you ask? Why did the chicken cross the road? To get a cup of soup! 🙂 This is another recipe from our Pampered Chef Kids in the Kitchen cookbook. Mitchell had a good time making our dinner. He learned some helpful chopping skills…with a watchful mother breathing down his neck. And taking pictures. 🙂
1 small onion
2 medium carrots
2 celery stalks
2 tbs. snipped parsley (I used dried flakes)
3/4 lb. boneless, skinless chicken breast halves, about 3 breast halves
1/4 tsp. salt
1/8 tsp. pepper
1 garlic clove (I used 1 tsp. garlic powder)
2 pkgs. chicken flavor ramen noodle soup
5 cups water
- Peel carrots and chop carrots and celery into 1/4 inch thick slices. Chop onion into small chunks. Snip parsley with kitchen shears.
- Rinse chicken under cold running water and pat dry with a paper towels. Working over the cutting board, use kitchen shears to cut chicken into small cubes.
- Lightly spray 4 qt. casserole or large sauce pan with baking spray. Heat pan over medium high heat 3 minutes. Add chicken cubes, onion, salt, pepper. Press garlic into pan using garlic press. Cook and stir 3-4 minutes or until chicken is no longer pink.
- Stir in carrots, celery, seasoning packets from ramen noodles and water. Bring soup to a boil. Reduce heat and simmer 15 minutes.
- Break noodles into small pieces and stir into simmering soup. Increase heat to medium and cook 3 minutes, stirring occasionally.
- Just before serving, stir in parsley.