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.
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.
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.
- 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
- tart by heating olive oil in a stock pot or Dutch Oven over medium heat.
- Add onions, carrots, celery, garlic and thyme and stir well
- Cook until softened but not browned
- Next add vegetable broth, stock and water and stir
- Bring soup to a boil, will take about 10-12 minutes to bring to boil
- 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
- Once soup is boiling, add the meatless chicken and noodles and cook until noodles are al dente, about 8 minutes, stirring occasionally.
- Ladle 1 or 1½ cups into bowls, garnish with chopped parsley and enjoy!