I prefer to make it homemade, without all the sodium, preservatives and who knows what crazy chemicals leaching in from the cans. Homemade soup can go from ingredients to the soup bowls in under an hour. I appreciate the classic inclusion of celery and carrots. You can see that my children didn't share my enthusiasm.
I now cook to my preference and I let them tailor the supper to fit their personal tastes. If my youngest wants to take the time picking out the veggies, so she can eat just broth, noodles and chunks of tender chicken breasts? More power to her.
1 pound chicken, cooked and diced
1 stalk celery, minced
1 large carrot, minced
1 small onion, minced
1 tablespoon coconut oil (for sauteing the vegetables)
1 quart chicken stock
8 ounces egg noodles
Prep the chicken and vegetables, set aside. Melt the coconut oil in a soup pot. add the vegetables and saute until the carrot begins to soften. Add the chicken and chicken stock. Stir well, cover and reduce heat to low to simmer.
In a separate pot, bring well salted water to a boil. Add the egg noodles and cook to al dente. Drain well but do not rinse. Add to the chicken soup pot. Stir well. Taste the soup. Add fresh cracked black pepper to taste. (with the chicken stock, you may not need additional salt)
Let me know if your kids pick out the vegetables too.