Vegetarian chicken Noodle Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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When you aren't feeling well, what's better than a homemade bowl of chicken noodle soup? Well, no-chicken noodle soup, of course! ;) You can even substitute vegetarian ingredients in your grandma's classic recipe, for a delicious, comforting meal. Or you can just try my simple recipe below. Ingredients:
2 tablespoons olive oil |
2 carrots, peeled and chopped |
1 parsnip, peeled and chopped |
1 medium onion, chopped |
2 celery ribs, chopped |
2 bay leaves |
salt and pepper |
6 cups vegetable broth (i recommend imagine no-chicken broth) |
1 lb vegetarian chicken strips, cubed (i recommend lightlife's chik'n style strips) |
1/2 lb egg noodles (i recommend de boles organic eggless ribbon style pasta) |
2 tablespoons fresh parsley, chopped |
1/4 cup fresh dill, chopped |
Directions:
1. 1. Heat the oil in a large pot over medium heat.
2. 2. Add the carrots, parsnip, onion, and celery and cook until soft, about 5 minutes.
3. 3. Add the bay leaves and season with salt and pepper, to taste.
4. 4. Add broth, turn up the heat, bring to a boil.
5. 5. Add the veggie chicken chunks, return to a boil, then reduce heat to medium.
6. 6. Add noodles and simmer until the noodles are tender, about 8 minutes.
7. 7. Remove from heat.
8. 8. Add parsley and dill, stir, remove the bay leaves and serve.
9. 9. (Add water or more broth to reach desired thickness.).
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