Looking to fill your kiddos bellies with wholesome food before heading out to collect candy for Halloween? Bring the fun with this Chicken Boo-dle soup!
It’s Halloween night – your kids are home from school and jumping off the walls, excited to go out and start begging your neighbors for candy. For the 800th time, you beg them to wait – they have to eat dinner before they are allowed to go out. You know that if you don’t get a good meal in their bellies now, there is no chance you’ll be able to convince them to eat something healthy when a pillow case of mini candies is staring them down. SO what’s a mom to do?
Enter: Chicken Boo-dle Soup. The fun, festive dinner is sure to win over your guys and ghouls while giving them a dose of ‘real’ food before the sugar hits. Follow my recipe for foolproof chicken noodle soup or use a short-cut by grabbing a rotisserie chicken, shredding it, and adding it to some chicken stock before adding some carrots, celery and cooking it all together until the carrots and celery are soft.
Chicken Boo-dle Soup has 2 spooky components that make it perfect for Halloween – bats and pumpkins.
To make your bats, grab some black food dye and some bowtie pasta. Cook your pasta until just under al dente – between soaking up dye and later going into hot soup, cooking your pasta any more than that will result in way over cooked pasta. Once cooked, drain, rinse in cold water, and drain as well as you can. Place into a gallon zip top bag, and add black food dye. I used about 15-20 drops for a pound of pasta, but if you do some shaking and think that you need more, feel free to up it.
Zip the bag up and shake it like crazy. This is a fun time to get the kids involved – Owen and Ryan had a blast shaking the bag.
Once it’s as shaken as you think it’s going to get, let it sit for at least an hour- over night it better. They might look like you need more, add some but note: the dye will seep a bit more as it sits. Also, due to the type of pasta, you won’t get every single noodle totally black – at least, not without tons of dye.
When you’re just about ready to serve, you will want to rinse your noodles very well, until the water is mostly clear. This will prevent tons of seeping into your soup.
That being said, when the noodles sit in the hot soup, the broth does get a little bit darker. It’s kind of unavoidable. Because of that, I choose to keep my chicken, broth, and veggies together and the noodles separate until serving. This is actually how I always treat soup unless the noodles cook in it, because I hate soggy noodles but love left overs. I have NOT noticed any change in taste, though, if you’re worried about that.
To make carrot pumpkins, I followed the tutorial from Little Dairy on the Prairie. Peel your carrot and cut 2 shallow lines about 1/4 inch apart from each other. I found that it works best if you use chunks in about 3-4 inch length and make sure it’s a thicker chunk.
Cut in from each side and then using a vegetable peeler or a paring knife, round out the angle to create the top of a pumpkin.
Slice into little pumpkin coins and add to your soup as you would normal carrots.
To serve, add bat noodles to a bowl before adding your soup.
Enjoy all October long, especially on Halloween as a fun and easy dinner before going truck or treating!
Add ‘bat’ noodles to a bowl and pour hot soup on top of the noodles and enjoy!
Okay, so tell me – what did you eat before heading out to trick or treat as a kid? Festive food: yay or nay? Let me know in the comments!
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