Meatless Chicken Noodle Soup

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I was hungry for Chicken Noodle Soup but I had my fill of chicken. I decided to make Meatless Chicken Noodle Soup. You can use your own chicken stock, chicken broth or water with bouillon cubes to make the broth. However this product below is my absolute favorite when I don’t have time to make my own.

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I used this product called Better than Bouillon and let me tell you it is wonderful! It is a paste and you use 1-1/2 Tbsp per quart of water to make the best chicken stock. It costs around $6.00 but it is well worth it. You should get at least 2-3 meals out of it and it keeps in the refrigerator after it is open. Be careful though, it has salt in it so don’t add any salt to your recipe until you do a taste test.

 

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Ingredients

I used water with the Better than

Bouillon for my broth, otherwise

you would use chicken broth or

equivalent instead of the water.

 

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In a large frying pan over medium

heat add oil, celery and onion.

Cook until desired tenderness.

 

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In a large stock pot add broth, poultry

seasoning, celery and onion. Bring to

a boil over medium heat with a lid.

Turn to a simmer and continue to

simmer for 10-15 minutes with a lid.

Combine the cornstarch and water in

a small bowl whisking until the cornstarch

is completely dissolved, slowly stir it into

the soup. Meanwhile, in a large pot boil

water and cook pasta according to the

package directions. Drain pasta and

add to the soup.

 

Meatless Chicken Noodle Soup

http://www.InDianesKitchen.com

067BD7F0-525E-498C-A814-2284CAC6F84C

Ingredients

  • 8 oz noodles
  • 1 Tbsp vegetable oil
  • 12 cups chicken broth or equivalent (stock, Bouillon, etc)
  • 1/2 tsp poultry seasoning
  • 3 stalks celery, chopped
  • 1 medium onion, chopped
  • 1/4 cup cornstarch
  • 1/4 cup water
  • salt to taste

Directions

  1. In a large frying pan over medium heat add oil, celery and onion. Cook until the vegetables are as tender as you would like.
  2. In a large stock pot add chicken broth (or equivalent), poultry seasoning, celery and onion. Bring to a boil over medium heat with a lid. Turn to a simmer and simmer for 10-15 minutes with a lid while you continue with step 3 & 4.
  3. In a small bowl whisk the cornstarch and water together until the cornstarch is completely dissolved. Slowly stir it into the soup. Simmer while the pasta is cooking.
  4. In a large stock pot boil water. Cook the noodles according to the package directions. Drain completely and add the noodles to the soup.

http://www.InDianesKitchen.com

 

 

 

 

 

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Categories: Pasta, Soup

23 Comments »

  1. I like the Better Than Bouillon brand too! I used another vegan cube chicken broth that I can no longer find, so had to seriously check out some brands. This was our favorite for chicken or beef!

    Liked by 1 person

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