“Chicken” Noodle Soup

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Polar Vortex 2.0 is in full force! Again. It’s rather annoying and inconvenient if you ask me. People who start giving me the “Well, you live in Michigan, Aparna. What do you expect?” crap will get my death stare. I realize where I live, thank you, but that doesn’t mean I enjoy it any more or less. However, I do realize that complaining about it doesn’t change the fact that we probably haven’t seen the worst of winter yet in Michigan. Please, don’t throw things at me for saying that.

So in and effort to ensure we are warmed to the soul and don’t end up looking like this…:

…we’ve been eating a lot of soup. Now, this can get challenging and tricky when you’re like me and want to make sure everything you’re currently cooking – soup included – fits into the whole “let’s be friggan’ healthy” lifestyle.

Let’s not forget that I live with someone who, like any normal person would, gets bored with certain recipes when they go on repeat each week, so I need to keep things interesting. While I don’t mind having a hot bowl of chili or minestrone or Pho every night, REB isn’t as inclined or excited by it. I don’t think. I’m sure he’s starting to get to his limit of “Seriously? No carbs or cheese again tonight?”, but he’s being a good sport and he’s also being highly supportive. Then again I do most, if not all, of the cooking so is he really in a position to complain? I keed, I keed! I appreciate his feedback and input probably the most out of everyone since he has to eat whatever I end up making. Or at least try to. I’m getting off point.

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He made a very good point to me earlier in the week though. He told me to quit trying to be all food-bloggy-fancy-schmancy and just make something simple but flavorful and filling. I said to myself, “Hey I can’t do that!” and that’s how this soup came to be. Yes, it was yet another soup recipe I made during the week, but it was simple, full of flavor and actually pretty OK for you in terms of fiber, protein, fat, etc.The biggest factor: it was filling and good enough that if you went back for seconds or thirds, you wouldn’t feel so guilty doing so. Plus it’s a classic! Whenever I think of chicken noodle soup I think of the Campbell’s soup commercial with the kid who turns into a snowman from playing outside but a warm bowl of chicken noodle soup from his mom warms him right up!

I listened to him and kept this soup and its ingredients pretty simple but it was perfect. And while we are no where near the end of winter here in Michigan, we at least have some options to help keep us warm and satiated. With that in mind, my complaints about the cold will get toned down a bit.

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But don’t worry. I’ll probably complain a whole bunch about the heat once we get into the dead of July. I’m sorry I’m not sorry.

“Chicken” Noodle Soup
 
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Beat the cold winter blues with a hot bowl of this classic soup fit for vegetarians and vegans alike!
Author:
Recipe type: soup, vegetarian, vegan
Serves: 5
Ingredients
  • 2 teaspoon olive oil
  • ½ small white onion, diced
  • 3 whole carrots, peeled and cut into discs
  • 2 celery stalks, wiped clean, halved length-wise and chopped
  • 3 cloves garlic, finely minced
  • 1 teaspoon (about 4-5 sprigs) thyme, finely chopped
  • 4 cups (32-oz. carton) low sodium vegetable broth
  • 1½ cups unsalted vegetable stock
  • 2 cups water
  • 6 oz. whole wheat wide egg noodles
  • 1½ cups (about 24 strips) frozen meatless chicken strips (Simple Truth brand or similar), thawed and cut into bite size pieces
  • Chopped parsley for garnish
Instructions
  1. tart by heating olive oil in a stock pot or Dutch Oven over medium heat.
  2. Add onions, carrots, celery, garlic and thyme and stir well
  3. Cook until softened but not browned
  4. Next add vegetable broth, stock and water and stir
  5. Bring soup to a boil, will take about 10-12 minutes to bring to boil
  6. While soup is coming to boil, take the frozen meatless griller strips, place in microwave-safe bowl and microwave for 30 seconds-to-1 minute or until thawed. Cut strips into bite size pieces
  7. Once soup is boiling, add the meatless chicken and noodles and cook until noodles are al dente, about 8 minutes, stirring occasionally.
  8. Ladle 1 or 1½ cups into bowls, garnish with chopped parsley and enjoy!

 

10 thoughts on ““Chicken” Noodle Soup

  1. Pingback: Vegetarian “Chicken” Noodle Soup | Easy Chicken Recipes

  2. Ameena

    Temps are supposed to warm up this weekend…I hope it does in your area too!

    Soup would really hit the spot right now. Do you have the chain Hale & Hearty near you? They have the most amazing soups…although there is nothing like homemade, of course!

    Reply
    1. Aparna B. Post author

      Same to you Ameena! Stay warm and I hope it does warm up here this weekend. I don’t know how much longer I can handle this kind of cold! Blech. We don’t have that near us, but I’m going to go check it out online!

      Reply
    2. Aparna B. Post author

      OK now I am INSANELY jealous that we don’t have one of those here in Michigan. Seems to be a NYC-only type thing, which sucks! I would go there probably once or twice a week. Have some yummy soups for me!

      Reply
  3. Dixya @ Food, Pleasure, and Health

    sending you a lot of warmth my dear because we had 23F today and I thought that was the end of me..I could not feel my toes nose. Make gallons of this soup, stay in, and keep warm. I have black-bean quinoa chili in my crockpot for tonight. This is definitely going on my dinner rotation possible with real chicken :)

    Reply
    1. Aparna B. Post author

      I need to look up your quinoa and black bean chili recipe! I’ve always wanted to recreate Whole Foods version of it, but I’m worried the quinoa will make it super clumpy or soggy or something. Hope you stay warm! <3

      Reply

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