Thursday, March 26, 2009


i'm happy to announce that sam is now allergy free! no more monitoring milk or eggs. thanks for all of you who have helped monitor it so closely, and shame on those who never gave it a thought what they were putting in his mouth. and thank you sam for always asking people if it "had eggs in it" and being so willing to refuse the snacks containing eggs. the good news, it's over and no more monitoring for food allergies. how did we celebrate? sam wanted to make brownies with real eggs, and i wanted to make my favorite chicken noodle soup with frozen egg noodles that i don't think i have made in 2 years. sam even added an egg to that (he was unsupervised); thankfully it was just added to water that i could pour it out and start again. he's very excited he tells everyone he's not allergic to real eggs anymore, and i'm so excited i'll share the family recipe of the best chicken noodle soup EVER. i'm considering making it again tomorrow and again on sunday. :)

go with me on this recipe; it's one of those "a little bit of this and a little bit of that" kind of family recipe


2 chicken breasts (more if you desire)
1 yellow onion, diced
3 carrots (or lots of baby carrots), sliced
1 can cream of mushroom soup
1 can chicken broth
1 bag frozen egg noodles (this is found in the freezer section with frozen rolls)
lots of salt & pepper & garlic powder
a little cayenne pepper (WARNING: a little goes a long way, so if you don't like spice then don't use)
2-4 tbsp. cornstarch

1. fill soup pot almost 1/2 full of water; i use an average to small size. if you have a giant one, then adjust the amount of water. add chicken broth, raw chicken breast, carrots, onion, and spices. bring to a boil, then reduce heat and simmer 30-40 minutes until chicken is done. trust me, it does take that long when you turn down the heat.
2. remove chicken from pot and shred. add thawed egg noodles and cook according to package directions.
3. once noodles are done, then add mushroom soup mixed with 1/2 can of milk. mix cornstarch with a little bit of milk and add. cook for a few minutes on med. to med. high until soup starts to thicken.
4. add shredded chicken and cook a few minutes longer.

this is one recipe you MUST try. you won't be disappointed with this thick, creamy, delicious soup. enjoy! i know we will be enjoying it all through the summer to make up for the missed years!


Ryan and Amy Harvey said...

YEAH!!! Now you are making me want some of Mom's soup, but I don't think you will really eat it in the summer, delicious or not!

Arin and Troy said...

I think I definately fall into the "shame on you" category of people. I remember giving him gold fish crackers and I even thought about it and determined that they didnt have milk or eggs in them. I dont know why it never occurred to me that cheese is milk. DUH!

P.S. I think I am going to go make some brownies now.

Lindsay said...

I think of you with Sister Uchtdorf in Dick's everytime I see chicken noodle soup! Thanks for sharing your much loved recipe!!!

So happy to hear Sam is egg-free just in time for Easter.

katwalk said...

happy for sam I probably am a shame on you too you forgot one thing you need in your soup a couple of bay leaves don't forget the bay leaf and celery is good too I bet sam will like it forever now it sounds like a pretty big deal to me and you know he'll never forget that on this day that is what he eat

Brooke said...

That is so exciting. It can be such a headache having kids with allergies. Especially eggs and milk. I don't know how you did it!

sarah jane said...

I have made your soup before and it is awesome. I love the noodles. YUM YUM

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