"Chicken" Noodle Soup
- 2 to 3 Tbsp. olive oil
- 2 carrots, peeled and diced
- 2 carrots, peeled and diced
- 1 medium onion, finely diced
- 2 stalks celery, diced
- 2 bay leaves
- 6 cups boiling water mixed with faux-chicken bouillon powder, according to package directions (look for Osem and Telma brands, available in the Kosher section of your supermarket)
- Salt and pepper, to taste
- 1 lb. faux chicken, torn into bite-size chunks (try Worthington’s Chic-Ketts at Kelloggs.com or NoMeat.com)
- 2 Tbsp. fresh parsley, minced
- 1/2 lb. eggless flat noodles (try Mueller’s “dumpling” noodles)
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Heat the oil in a large pot over medium heat. Add the carrots, parsnip, onion, and celery and cook until soft, about 5 minutes.
Add the bay leaves, faux-chicken broth, salt, and pepper to the pot, raise the heat, and bring to a boil. Add the faux-chicken chunks, parsley, and noodles, return the soup to a boil, then reduce the heat and simmer for 10 minutes, until the noodles are tender.
Remove the bay leaves and serve.
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