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Year of the Soup: Week 6

John had a craving for chicken noodle soup this week.  Seemed like a good idea – except for the whole me being a vegetarian thing.  But a brothy noodle soup sounded just perfect, so I decided to try my hand at making a Chickenless Noodle Soup.  Typing “vegetarian chicken noodle soup” into Google didn’t produce many results. (Shocking, I know.)  So I adapted a non-vegetarian recipe instead.  This simple soup was so delicious it sounded like a Campbell’s commercial in here while we were slurping it down.  So many mmms!

Chickenless Noodle Soup

  • 4 tablespoons butter
  • 2 medium onions, chopped
  • 1 cup chopped celery
  • 4 cups vegetable broth
  • 1 1/2 cups egg noodles
  • 2 cups sliced carrots
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  1. In a large pot over medium heat, melt butter. Cook onion, celery and carrot in butter until just tender, 5 minutes. Pour in vegetable broth and stir in noodles, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
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