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Simple chicken noodle soup, the kind without fuss or muss, is my Levi’s favorite soup of all. Yet, if he asks what’s for supper and I respond with “chicken noodle soup” it is always followed up by a set of questions (I wonder if they are only because he is a food blogger’s child or yours do this as well?)…
- Are there any strange veggies in it? (he means rutabagas, radishes, beets, or even mushrooms)
- What kind of noodle? (he wants to hear–normal noodles. NOT “I picked up this cool pasta at the special store”)
- What spices are you putting in? (funny enough he knows that his favorite “normal” chicken noodle soup only uses thyme, salt, and pepper, if I mention anything else he is certain to not like it)
If I can answer each of these questions to his satisfaction he lights up and repeatedly asks “is supper ready yet?”.
It takes only about 30 minutes for me to say… “yes, yes it is!”.
This chicken noodle soup really is as basic as it gets. Carrots, celery, and onion are the only veggies. As Levi says, “those veggies are the only ones that belong in chicken noodle soup”. Basic egg noodles are his noodles of choice (I get a fancy, smaller shaped gourmet kind as compromise for not using a whole wheat pasta). They soak up the broth nicely without getting mushy and gross in the next day’s lunch.
Yes, there are leftovers! Gosh… I make up a double batch of this chicken noodle soup with the exact purpose of putting some away for lunch the next day. No way no how am I going to have a #SadDeskLunch. I know myself well enough to know that if I don’t plan something for lunch… I skip. Skipping lunch is not an option. So, soup is made in double batches with the purpose of leftovers.
Also, if we are about keeping things simple then why not cook once for several meals? Right!?!
Oh, wait.. let me tell you about the other part of my favorite Delightful Desk Lunch! I’m obsessed with this kale salad right now. I make it in single batches for my lunch AND in giant batches for us for dinner. I’ve included both-sized recipes in case you would like to try it for yourself. Although, if you say you don’t want to I might just die of exasperation. So, just don’t tell me!
Those ingredients! Lovely baby kale, wild rice, blueberries, goat cheese, and almonds. All topped off with a mixture of honey and oil. It’s so incredibly fast, tasty, and easy that you’ll be making it again and again and again. At least I am.
Go ahead and use canned wild rice. I won’t tell. It’s fast, easy, and tasty!
I love kale salads in my lunches because they get BETTER as they sit in the fridge waiting for me to enjoy. As they sit with that honey vinaigrette all over them the kale softens, the goat cheese gets creamy, and the flavors meld nicely.
If you come talk to me after I’ve had this Kale Wild Rice & Blueberry salad I will be everything MN nice. For reals. But don’t ask me to share, no siree!
Now let’s talk about my lunch. Mine is simple chicken noodle soup on the vacuum insulated stainless steel side of my Genuine Thermos® Brand Dual Compartment Food Jar and wild rice kale salad on the clear side. That, my dear friends is not a #SadDeskLunch . No, that is a happy girl having a happy lunch about to spread happiness and cheer to the world. What is your lunch? Do you have favorite fast recipes to share?
I made up this soup about, eh, 3 in the afternoon (gotta beat the light for photography!) and let it sit on the stove for a bit waiting for my family to come home and have an early supper. But, I put a bit of the soup into the vacuum insulated side of the the Genuine Thermos® Brand Dual Compartment Food Jar for photography sake (trying every shot possible!)…
Anyways, they got home and started eating the soup on the stove an hour or so later. By that time, the soup had cooled quite a bit and had to be reheated. But, Levi pulled out the Dual Compartment Food Jar that had been in the fridge to hold my kale salad and soup. Of course he eats my lunch. And serves him right that he wasn’t expecting the soup to be hot because the other soup he had from the stove was cold. Ha! Should have seen his face when he took a big gulp. Teach ya to eat my lunch, kiddo! Anyways, moral of the story … that little Thermos brand container works! I’m planning on giving mine vinyl decals to match my Thermos brand coffee jug (pink flamingos deck that guy out!)
Single serv Blueberry Kale wild rice salad
- 1 cup kale rinsed and dried
- 1 tablespoon goat cheese crumbles
- 2 tablespoon cooked wild rice
- 1 tablespoon fresh blueberries rinsed and dried
- 1 tablespoon slivered almonds
- 1 teaspoon honey
- 1 teaspoon olive oil
- In your bowl or container mix the honey and olive oil together.
- Add the remaining ingredients and gently toss.
- Eat immediately or place in fridge until ready to eat.
- 6 cups chicken stock
- 1 cup sliced carrots
- 1/2 cup chopped celery
- 1 cup chopped onions
- 1 1/2 cups chopped chicken cooked (1lb.)
- 2 teaspoon thyme
- salt & pepper to taste
- 1 1/2 cups dried noodles I use egg noodles
- Put all ingredients, except the noodles, into a large soup pot and bring to a boil.
- Gently boil for 10 minutes.
- Add the noodles and boil on low until the noodles are cooked.