Chicken Noodle Soup with Veggies

I make a lot of chicken noodle soup because the kids both love it.  You know how some kids are with mac and cheese?  Or pizza?  Or spaghetti?  That's how mine are with chicken noodle soup.  They ask for it at least once a week, often more.

I use a basic recipe with onions, carrots and celery.  Then I add other veggies depending on what's in my fridge, and the type of noodle depends on what I have on hand and/or what the kids request.  It's a great way for me to get them to eat their veggies.  Veggies I often use are beans, peas, mushrooms, kale, bok choy, zucchini...  And I stick to whole grains like whole wheat pasta or brown rice noodles.

No measurements.  Just fill the pot and taste as you go.  Tonight's version includes beech mushrooms, baby bok choy and brown rice noodles.

Chicken Noodle Soup with Veggies

Ingredients:

• water
• 2 boneless, skinless chicken breasts 
• fish sauce
• 1/2 onion, chopped
• 3 - 4 large carrots, chopped
• 3 - 4 large ribs of celery, chopped
• 1 package (4 oz.) beech mushrooms
• several handfuls of brown rice noodles
• dried thyme
• 5 heads of baby bok choy, washed, drained and chopped

Directions:

• Fill a soup pot or dutch oven (I use a 3-quart one, which is perfect for my family of 4) 2/3 of the way with water and add the chicken breasts and a few dashes of fish sauce.  Bring to a boil, then reduce to simmer and cook until the chicken is no longer pink, about 15 minutes.  Skim off any foam.  Once the chicken is finished cooking, remove it to a clean plate to cool.
• Add the onion, carrots, celery, mushrooms, noodles and a dash or two of dried thyme to the pot of hot chicken water.  Bring to a boil and reduce to simmer.  Cook until veggies and noodles are tender, about 15 minutes.
• While the veggies are cooking, chop or hand-shred the chicken when it is cool enough.
• Return the shredded chicken to the pot and add the baby bok choy.  Add more water if necessary, and more fish sauce to taste.  Bring to a boil.  Cook for another minute or two until the bok choy is tender, but still firm. 
• Remove from heat and serve immediately.

Cooking the noodles in the pot with the rest of the ingredients results in an opaque/cloudy broth due to the starches released from the noodles.  I don't mind it, and it does make the soup a tad thicker.  It's just convenient for me to be able to make a one-pot meal.  If you prefer a clear broth, boil the noodles in a separate pot, drain them, then add them to your soup towards the end.