I spent this spring on maternity leave. Which meant I had all day to prep for dinner. And for the first couple of weeks, I had sincere plans to make elaborate meals, fancy desserts, and snacks. But then I didn’t. Because I have three kids. So sure, I may have had the time to tackle a multiple step recipe but yeah, I have three kids. I have no hands. I am constantly breastfeeding. Someone needs a glass of water or milk. Someone is screaming that a toy is no longer in his grasp. While I may have all day to cook, life is anything but simple. Dinner recipes need to be as uncomplicated as possible.
That’s where soup comes in. The idea of tossing all the ingredients into a pot, letting it simmer (maybe checking on it periodically to stir, but maybe not)–yeah, I can handle that and breastfeed a baby while wiping a toddler’s butt (yeah, that happened. Sorry, Ellie!)
And when making soup, why not stick with a classic: chicken noodle. I am all for making as much of your recipe from scratch when you can–especially when it’s not super complicated. Making your own chicken broth is stupid easy. Literally, you throw full chicken in a pot of hot water. Leave the chicken in hot water. Come back later and take out the chicken. And wah lah, you have chicken broth. Even with three young children, this is manageable.
So anytime we get a rotisserie chicken, there’s a good chance homemade chicken noodle soup is on the horizon. Here’s some unsolicited advice that you do the same.
