 Around here my family & close friends know how amazing my chicken noodle soup is. I make it just right, with chicken that isn't hard or dry but soft & juicy! I recently made some chicken noodle soup for one of my friends, my mom & stepdad, and my sister-in-law- they all raved "This is sooo good!!!".
Since I am now a vegetarian, I decided to come up with a soup that is similar to this and just as yummy (unless you are looking for actual chicken!). I have to say I was a little skeptical of myself- but I really enjoyed it- especially because it is starting to get pretty cold & windy up here in Michigan! Here is the yummy recipe & directions! Enjoy!! Ingredients: 1/2 onion (diced) 1 celery heart (chopped) 3-4 carrots (chopped) 1-2 cloves garlic (minced) 1-2 tbsp coconut flour (or regular flour if you don't mind gluten) 1/2 bag frozen peas 1/2 bag frozen corn 1/2 tsp basil 1/2 tsp parsley 1 quart vegetable broth 2 cups water 1 cup dry gluten free pasta (or egg noodles if you don't mind gluten) 2 tbsp butter 2 tbsp olive oil Directions: 1) Chop all your veggies right away 2) In a stock pot, combine butter, olive oil, onions, and garlic 3) Sautee about 3 minutes or until the onions start to get translucent 4) Add celery & carrots 5) Cook for about 5 minutes 6) Add spices 7) Add flour and stir really good 8) Pour in water & broth 9) Turn the heat to medium - low now 10) Add noodles 11) Let it come to a simmer- could take about 10 minutes or so- add a lid to it 12) Add in the frozen veggies 13) Put all the way on low & let it cook for about 20-30 minutes 14) Enjoy! It is great by itself or with a yummy sandwich! |
Who am I? My name is Jessica Kellaway! I am the earth loving, natural parenting, Jesus loving weirdo your mama might have warned you about! Archives
February 2019
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