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 like a paste and you use 1-1/2 Tbl per quart of water to make the best chicken stock. It costs around $6.00 but it is well worth it. You should get 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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Ingredient – 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

8-12 oz noodles (I like a lot of noodles and used 12 oz)

1 Tbl 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

In a large frying pan over medium heat add oil, celery and onion. Cook until the vegetables are as tender as you would like.

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.

In a small bowl whisk the cornstarch and water together until the cornstarch is completely dissolved. Slowly stir it into the soup. Continue to simmer until the pasta is cooked.

In a large stock pot boil water. Cook the noodles according to package directions. Drain completely and add to the soup.

http://www.InDianesKitchen.com

 

 

 

 

 

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Categories: Pasta, Soup

15 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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