The other day I had some celery and carrots in the fridge that were almost past their prime so I decided to make Noodle Soup from ChooseVeg.com. I used a handful of fresh parsley instead of the 2 Tbsp the recipe called for, I added a lot of thyme to taste, and I used whole wheat spaghetti broken into little pieces for the noodles. This immediately went into the freezer but we did both have a little taste and it was awesome. The recipe is so quick and simple, I will definitely make this a regular.
Ingredients:
2 to 3 Tbsp. olive oil
2 carrots, peeled and diced
1 medium onion, finely diced
2 stalks celery, diced
2 bay leaves
6 cups boiling water mixed with faux-chicken bouillon powder, according to package directions (look for Osem and Telma brands, available in the Kosher section of your supermarket)
Salt and pepper, to taste
1 lb. faux chicken or reconstituted soy curls, torn into bite-size chunks
2 Tbsp. fresh parsley, minced
1/2 lb. noodles
Directions:
- Heat the oil in a large pot over medium heat.
- Add the carrots, parsnip, onion, and celery and cook until soft, about 5 minutes.
- Add the bay leaves, faux-chicken broth, salt, and pepper to the pot, raise the heat, and bring to a boil. Add the faux-chicken chunks, parsley, and noodles, return the soup to a boil, then reduce the heat and simmer for 10 minutes, until the noodles are tender.
- Remove the bay leaves and serve.
Related posts:
- Chicken Enchilada Soup and My Top 10 Soup Recipes Last week we had the weather change drastically here in...
- Chicken Enchilada Soup Last week we had the weather change drastically here in...
- Easy Cheesy Barbecued Sloppy Joes, Italian-Style Chicken Roll-Ups, and Creamy Chicken Pot Pie Now I was hoping to share my experience with all...
- Kartoffel Suppe (Bavarian Potato Soup) - Oktoberfest - Outdoor Wednesday Today is Outdoor Wednesday, and this week we’re heading...
- Creamy Winter Squash Soup From the kitchen of One Perfect Bite…Butternut squash and...
Related posts brought to you by Yet Another Related Posts Plugin.