Tuesday, April 23, 2024
HomeLife StyleVegetarian Chicken Noodle Soup | Jesse Ann Kirby

Vegetarian Chicken Noodle Soup | Jesse Ann Kirby


As soon as it’s cold, I immediately want soup and it’s super cold here (it feels like -12 yesterday). Something hot and brothy warms me up in no time. As vegetarians, we’ve been trying to identify a recipe that doesn’t have chicken but has the flavor of chicken stock.I have found this soup At a market near us, it inspired the soup recipe I’m sharing today.If you can find it in the store or don’t mind buying it on Amazon (or thriving market) I really think it’s important and delicious. If you’re craving a comforting meal, or need to warm up after some chilly outdoor adventure, this soup is perfect! Let me know if you try it. I can’t wait to hear your thoughts.

raw material

This recipe served 2 people and we had leftovers the next day.

  • 32 oz/1 case Ocean Light No Chicken Soup (or any vegetable soup)
  • 1 sprig each of rosemary, sage, and thyme, chopped (dried herbs are fine, just use a little)
  • 3 large peeled and chopped carrots
  • 1 chopped celery stalk (4-5 ribs)
  • 1/2 yellow onion chopped
  • 8 small potatoes quartered (we used butter balls)
  • 1/2 tablespoon soy sauce
  • 1 whole lemon
  • 3/4 package pasta (we used Pastificio G. Di Martino pasta)
  • salt and pepper
  • Avocado Oil

recipe

Lightly coat potatoes with avocado oil and season with salt and pepper. Bake in oven at 450 degrees for 30 minutes. Toss once or twice during cooking.

Cook macaroni in separate pot on stovetop according to directions. Stir and place in a bowl when finished cooking.

While cooking potatoes and pasta, add avocado oil (1 tablespoon) to stovetop skillet (we used forever pot) medium fire. Add the onion, carrots, and chopped herbs, season with salt and pepper, and sauté about 15 minutes (add the celery at the end and cook for a few more minutes).

Add broth to pot with soy sauce and vegetables and simmer over medium heat for 5 minutes. Then add the macaroni and potatoes and simmer for another 5 minutes.

Squeeze lemon juice into pot and stir.

We serve it with some toasted wholemeal bread or crunchy croutons. enjoy!

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