Yum! It's soup season, at long last. I've been treated to a few homemade soups lately, and so I wanted to share an easy recipe with you guys that my good friend Allie told me about last year. I like to call it "chickenless noodle soup," but you can also call it vegetarian chicken noodle soup if you prefer. Or maybe just "noodle soup". Or even "veggie noodle soup that tastes like chicken." Your call.
The key ingredient is this amazing bouillon base made by Better Than Bouillon. It's their no chicken base, and you have to be careful when you buy it, because it looks awfully similar to their organic chicken base. Same orange label, same pot of soup. If it's a big deal in your house, then keep your eyes peeled. It's an easy mistake to make.
There's a recipe for tofu soup on the back of the jar, so you'll just need to alter it a bit to make a classic chicken noodle (sans chicken). It's pretty easy, actually.
Chickenless Noodle Soup!
5 cups of water
2 tablespoons bouillon
1 cup chopped carrots
1 cup chopped celery
1/2 cup chopped onion
a few cups of egg noodles (or noodles of your choosing)
Toss all of your ingredients into a pot (except for the noodles) and heat until veggies have cooked all the way through. When they're nice and soft, add as many noodles as you'd like, and toss in any "extras" you have in your kitchen that week. The manufacturer's recipe also recommends some garlic and poultry seasoning, if you'd like to get fancy. You can also throw tofu in there instead of noodles. Personally, I really love adding frozen peas to my soup. Makes it more crunchy and veggie-full. Simply add frozen peas when you're adding your noodles and they'll warm right up.
You can make this soup however you please... but I like sticking to a good ol' fashion chicken noodle on chilly days.
Now you'll know how to care for your loved ones with special dietary preferences when they're feeling sick or just need a friendly neighbor with a pot of soup in hand. A little home-cooked meal can go a long way when somebody's feeling down.
When I made this soup last week, I ate some with a pumpkin muffin on the side, and then ended the evening cozied up with Matilda, sipping hot camomile tea and writing letters to friends. It was a really nice night.
Best of luck in your soup making this fall!