I know, soup seems like a silly choice for yet another steamy 90s+ evening. But, this was a quick, easy, kid-friendly dinner and helped me clean out the fridge to boot! Besides, I always feel soup is better served at room temperature anyway.
I based it on the Chinese Soup recipe in my daughter's Kids First Cookbook (Hermes House, 2009). I already had some cooked chicken breast on hand from dinner the other night, so I used that instead of the chicken breast fillets the recipe calls for. I also had an ear of leftover corn on the cob we had grilled on Sunday, and scallions and carrots in the fridge. Some boxed chicken broth and egg noodles helped round things out. Since I had the time, I added the carrots and let it simmer for at least an hour to blend flavors before adding the corn and noodles at the end. I also poured into bowls and let it cool a bit before serving.