To continue with a classic soup I can’t help but mention the heart warming old stand by, chicken noodle soup. I have made this with all kinds of substitute for a vegetarian friendly versions but I think this one is just about as close to classic meat version.
Now I don’t know if all the benefits of actual chicken soup applies because the meat is not present so you don’t get the benefit of the marrow but this still has the carrots, potatoes, celery, broth and herbs. It still lifts the spirit and warms the heart, plus it still counts as a great soup for certain diets.
All you need is a few ingredients and voila you have a quick comfort soup. I did make my own egg dumpling noodles but you can just as easily use packaged noodles.
Vegetarian Chicken Noodle:
Makes 3-4 servings
6 cups of water
2 -3 Tablespoons of veggie chicken broth base (you can use vegetable bouillon but I and liked the vegan chicken broth for this.)
1-2 carrots cut into bite size pieces
1 small potato cut into bite size pieces ( I’m a savage and did not peel it)
1 small onion diced
1-2 stalks of celery diced
2-3 cloves of garlic diced
1 tablespoon of olive oil
Per your taste, black pepper, salt (unless your bouillon is salty then leave out the salt) 1-2 bay leaves, rosemary and parsley
2 Quorn meatless fillets
egg noodles per you taste
In a large pot on medium/high heat add oil, onion, celery and garlic. Sauté until the onion is almost translucent. Add water, bouillon and remaining ingredients bring to a boil then turn to low and simmer for about 15 minutes remove fillets cut into bite size pieces, return them to the soup add noodles and cook for 15-25 more minutes depending on the type of noodle you are using. ( if you are using package noodles please follow the directions on the package.)
Remove from heat and serve, enjoy!
2 1/2 cups of flour
Pinch of sea salt or pink Himalayan salt
1/2 cup of milk
1 tablespoon of butter
I like to do this on the counter but if you like you may use a bowl. Add flour and salt mix together then make a well in the center of the flour add eggs and mix well start folding in flour mixture just a little at a time then stop add butter then mix more flour and finally add milk folding and mixing in remaining flour mixture until you have a ball.