Vegetarian Chicken Noodle Soup
I just love this soup! It's enough for many servings and reminds me of the canned stuff i used to eat as a kid.
2 quarts stock (I used 1 qt Imagine No-Chicken, and 1 qt Rapunzel vegan bouillon with herbs)
2-3 T olive oil
1 clove garlic
3-4 carrots
3-4 celery stalks
1 cup Quorn tenders (fake chicken, not breaded)
bay leaf
a few whole peppercorns
1/2 pack egg noodles (I used Manischewitz fine)
white pepper
salt
dill
1) Make the stock from the boullion cubes, if using.
2) Finely chop the garlic, peel and slice the carrots and dice the celery.
3) Heat the oil in a large soup pot, add the garlic, carrots and celery.
4) Meanwhile, defrost the Quorn tenders (I used the microwave) and chop into chunks.
5) Add the Quorn to the pot and stir everything around for a few minutes.
6) Add the 2 quarts of stock, bay leaf and peppercorns to the pot.
7) Bring to a boil and let simmer for 20 minutes.
8) Meanwhile, make the egg noodles according to the package (be sure to undercook the noodles!), drain and set aside.
9) Taste the soup and adjust salt and pepper, add the dill.
10) Add the egg noodles and serve!
posted by beXn @ 7:58 PM
6 Comments:
Hi Bexn,
Yay, you're blogging again.
That recipe sounds great; make it for me when I come visit?
Love,
Solarkat
yay! bexn is back!
I'm back and BACKLOGGED! (I'm about 10 months behind on my posts and will try to catch up this holiday!)
Mmmm, you can't beat this - perfect for the cold weather. I have my own recipe but this is a classic that deserves many many incarnations!
What is it about chicken soup? While i was ill, a friend gave me a recipe for Chicken & Corn Soup, Korean style, and that was very tasty & resorative.
I have been sick all week. Last night we made this soup and it was the perfect meal :) thanks for posting!! I can't wait to make it again.
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