This recipe is sooo simple but so very delicious! I stole it from a friend who is a great cook so I can't take credit for it. It is truly a great staple recipe and a great base for an infinite number of other soups like making it into a minestrone by adding a jar of marinara sauce and a bunch of vegetables.
Chicken or (Tofu) Noodle Soup:
1) 1) Saute chopped carrots, celery and onion on medium heat in a large soup pot with olive oil
2) 2) When onions are translucent and carrots are getting soft fill soup pot ¾ the way full with cold water and bring to a boil.
3) 3) Once water is boiling add about 3 spoonfuls of veggie bouillon* to water. Add another spoon full if it doesn’t taste salty enough. The kind I use is Better than Bouillon- vegetarian flavor.
4) 4) Add a box of noodles and keep at a boil until noodles are cooked. I like to use bow ties or the wheel noodles, something small and hearty. Shells are good too mixed with orzo. Halfway through noodles cooking add kale and broccoli.
5) 5) Once noodles are cooked turn off heat and add chopped cooked chicken or tofu.
6) How to cook the chicken: 20 min 350 with evoo and s&p
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