VEGETARIAN "CHICKEN" NOODLE SOUP
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.
Provided by hlkljgk
Categories Vegan
Time 45m
Yield 2 quarts, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 1. Heat the oil in a large pot over medium heat.
- 2. Add the carrots, parsnip, onion, and celery and cook until soft, about 5 minutes.
- 3. Add the bay leaves and season with salt and pepper, to taste.
- 4. Add broth, turn up the heat, bring to a boil.
- 5. Add the veggie chicken chunks, return to a boil, then reduce heat to medium.
- 6. Add noodles and simmer until the noodles are tender, about 8 minutes.
- 7. Remove from heat.
- 8. Add parsley and dill, stir, remove the bay leaves and serve.
- 9. (Add water or more broth to reach desired thickness.).
VEGETARIAN CHICKEN NOODLE SOUP
Steps:
- Chop the celery, carrots, and onion.
- Heat oil in a large saucepan over medium heat. Add chopped vegetables and saute until softened, 3-5 minutes.
- Add broth, chick'n tenders, bay leaf, parsley and salt. Bring to boil. Reduce heat and simmer for 15 minutes.
- Add noodles and watercress or spinach. Continue cooking another 15 minutes or until noodles are tender.
- Add hot sauce to taste. Remove bay leaf before serving.
VEGETARIAN "CHICKEN" NOODLE SOUP
Steps:
- Cook noodles in a pot of water for about half the time. Drain and rinse the noodles. Then, put everything in another big pot and simmer for 15-20 minutes or until hot.
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