Even Better Than Campbell’s

As 9-year-olds in P.E. class in February, my best friend and I convinced the instructor that our queasy stomachs needed a break from running laps to visit the nurse. In the front office, we convinced the nurse that out churching stomachs needed to go home for the day. And at my best friend’s house, we convinced her mom that Disney movies and soup were the best remedies for our upset stomachs.

Her mom rooted around in the pantry and pulled out two tin cans, one of tomato soup and another of chicken noodle. Since I refused to eat any tomato product other than ketchup, I politely declined in favor of option #2.

And that was my first chicken noodle soup experience. Campbell’s in a can, watching Aladdin and Peter Pan. It took almost a decade before I could associate that soup with anything other than a sick day, but now I crave it on the chilly winter nights where a bowl of warm comfort food sounds good too.

5-Ingredient Chicken Noodle-less Soup

serves 2

While this soup is warming and delicious on its own, feel free to add you favorite ingredients and herbs to transform it into your childhood comfort dish!

2 c. chicken broth

½ tsp dried onion flakes

8-10 baby carrots

2 stalks of celery

1 large chicken breast, cooked

Bring the chicken broth and onion to boil over medium-high heat in a medium pot. While the broth heats, thinly slice the carrots into rounds. Cut the tips and bases off of the celery, and slice into crescents. Once the broth is boiling, add the vegetables to the pot and reduce the heat to medium. Cook for 2-4 min, stirring occasionally. Cut the chicken into bite-sized pieces, and add it to the pot. Cook for another 2-3 min, or until the chicken is heated through. Season with salt and pepper, and serve hot.