Chicken Soup with Noodles

Mindy Johnson |
Author

I grew up having chicken soup every Friday night. When I went veg., it was one of the foods i missed most. I suffered without this soup of my very soul (ok, ok, i’ll stop) for two years until I came up with this recipe. Enjoy, dahlings!

What you’ll need

  • 2 containers Imagine ‘No Chicken’ Broth
  • 2 containers vegetable broth (I recommend Pacific – it’s really rich)
  • Celery salt
  • Onion powder
  • Kosher salt
  • Celery
  • Carrots
  • Parsnips
  • Onions
  • Flat parsley
  • Dill
  • Telma vegetable boullion cubes
  • Not Chick’n boullion cubes
  • Vegetarian chicken (brand of your choice)
  • Noodles (of your choice)
  • White thread

How it’s done

  1. Pour broth into pot and set to medium-high. Peel onion, carrots and parsnip. Clean celery. Put onions and parsnip into pot, cut carrots and celery into pieces and add to pot. Use quantities of your choosing. I like lots of onion and carrots.
  2. Take dill and parsley from packages (if using plastic packages), or about a half bunch of each (if using fresh bundles). Hold them together and wrap lightly and tie with white thread to keep bunch together. Add to pot.
  3. Add a bit of celery salt, onion powder and salt. Mix ingredients and bring to a simmer. Let simmer until veggies are soft (an hour or so).
  4. When veggies are beginning to get soft, taste the soup. What does it need? More celery flavor and a bit of salt? Add celery salt. Need more onion flavor? Add onion powder. If the flavor isn’t quite ‘full bodied’ enough, add a couple boullion cubes and taste again.
  5. While soup is simmering, make noodles in a separate pot. Don’t put them in the soup pot. Pour them into a colander and place in each person’s soup boul ready to serve.
  6. Prepare the “chicken” of your choice and divide into bowls when ready to serve soup.

This soup is even better the next day! By the way, the parsnip from the soup is delicious and sweet. I usually have to share it with my dogs. They also love the parsley and dill from the soup; without the thread, of course!

I’ve found No Chicken Broth to be the best base for the soup, but you could certainly use any kind of vegetarian broth.

I also always keep Telma vegetable boullion cubes on hand to add to any soup or stew that needs a bit more depth. (It can be found in the “Jewish” section of the grocery store.)

Mindy is a New York City girl who has been around the world and back. She’s traveled, lived and worked in a number of locations around the world, from the Middle East to the Pacific, eventually deciding to become a vegetarian. While she’s not the strictest of vegetarians, she’s still “Pretty Veggie!

 

The thoughts and opinions posted here are solely those of the author and do not reflect the views of AAFMAA.

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