When you aren't feeling well, what's better than a homemade bowl of chicken noodle soup? Well, no-chicken noodle soup, of course! ;) You can even substitute vegetarian ingredients in your grandma's classic recipe, for a delicious, comforting meal. Or you can just try my simple recipe below.

Ingredients

4 serv.

olive oil↗2 tablespoons
carrots↗2
peeled and chopped
parsnip↗1
peeled and chopped
medium onion↗1
chopped
celery ribs↗2
chopped
bay leaves↗2
salt and pepper
vegetable broth↗6 cups
(I recommend Imagine No-Chicken broth)
vegetarian chicken strips↗1 lb
(I recommend Lightlife's Chik'n Style Strips)
egg noodles↗1⁄2 lb
(I recommend De Boles Organic Eggless Ribbon Style Pasta)
fresh parsley↗2 tablespoons
chopped
fresh dill↗1⁄4 cup
chopped

Step-by-step instructions

1
Heat the oil in a large pot over medium heat.
2
Add the carrots, parsnip, onion, and celery and cook until soft, about 5 minutes.
3
Add the bay leaves and season with salt and pepper, to taste.
4
Add broth, turn up the heat, bring to a boil.
5
Add the veggie chicken chunks, return to a boil, then reduce heat to medium.
6
Add noodles and simmer until the noodles are tender, about 8 minutes.
7
Remove from heat.
8
Add parsley and dill, stir, remove the bay leaves and serve.
9
(Add water or more broth to reach desired thickness.).

Source: food.com

Original recipe ↗

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