It’s December and we just got home from Costa Rica, where it is currently their summer. We live in Los Angeles, where we are lucky enough to have sun almost 365 days of the year, but we have definitely become total wimps when the weather dips below the 70’s. Trust me, summer days in Costa Rica are pretty special, and I highly recommend them.
Yesterday, while shopping for our Christmas tree, it was a typical 70’s and sunny December day in LA. Nothing like buying your Christmas tree in a t-shirt, capri leggings, and sunglasses. But, at one point, I looked at my husband and said, “Babe, I’m freezing and think I am getting sick, I’m going to go sit in the car for a minute.”
My husband looked at me with “that” look, clearly letting me know that he couldn’t believe I was cold or sick. It’s true that sometimes he thinks I am a little over-dramatic. Truthfully, he might be right… every once in a while.
We tied our tree to the top of our car, drove home, and put up the most beautiful tree in our living room. Oh how I love that smell. And, then it happened… my husband said, “Honey, I’m freezing and think I am getting sick, I need some soup.”
Well, it turns out that I was just being a weather wimp, but he was actually sick with the flu, so it was time for some of my healing soup. My original plan was to make tamales, but clearly those were going to have to wait. So, I ditched tamale-making for another day and started making him my homemade no-chicken noodle soup.
For the record, I think I might be changing the name of this soup to my “Healing Soup,” because this morning my husband declared he feels 99.9% better.
This recipe has all the same comforting flavors of your childhood “heal my sick” soup.
It’s:
- quick
- easy
- comforting
- hot
- savory
no chicken noodle soup
Ingredients
- 1 yellow onion small dice
- 1 inch peeled ginger minced
- 2 garlic cloves minced
- 4 stocks celery chopped
- 3 carrots chopped
- 4 cups no chicken broth or vegetable broth No Chicken Base, Vegan Certified
- 1/2 teaspoon cumin
- 1/4 teaspoon all-spice
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 1/8 teaspoon dried sage
- 1 bay leaf
- salt & pepper to taste
- 1/2 of one 16 oz bag Linguine noodles
- 2 cups additional water
- 1 bunch fresh parsley chopped for garnish
Instructions
- SAUTE. In large pot or dutch oven, on medium-high heat, add 1 tablespoon of broth, onions, and a pinch of salt and saute for 2-3 minutes, until the onions become translucent. Add more broth, if needed. Next add garlic and ginger and saute another 2-3 minutes, until broth is absorbed and the begin mixture begins to stick.
- DEGLAZE. Add some more broth to deglaze the pot and give it a good stir.
- BOIL. Add the remaining broth, celery, and carrots and bring to a boil. Once it reaches a boil, turn down to medium-high heat, cover and let simmer until carrots begin to soften, about 15 minutes.
- NOODLES. Add two cups of water and bring the soup back up to a boil on high heat. Once water is boiling, pull out half the pack of noodles, break them in half and stir into water. Boil for about one minute, then reduce heat to medium-high and let simmer for 7-8 minutes, until noodles become softened.
- FINISH. Add some fresh parsley and taste, adjusting any seasons, if needed.
- GARNISH. Garnish each served-bowl with more fresh parsley and fresh ground pepper. Serve with some crusty blackened bread. *See notes for bread instructions.
- SERVE & ENJOY!
Notes
- You can use entire pack of noodles, just add more water or broth and adjust seasonings.
- BROTH. To really drive home that traditional chicken noodle soup flavor, I recommend using Better than Bouillon's no chicken base No Chicken Base, Vegan Certified
I use 1 1/2 teaspoons of base to 4 cups of hot water to make broth.
I use 1 1/2 teaspoons of base to 4 cups of hot water to make broth. - To make crusty, blackened bread, I use a fresh sourdough loaf from my local bakery and slice it down the middle to leave two wide flat surfaces. I then smear a generous amount of vegan butter on the cut side of each piece. Cook cut side up in a preheated oven at 350 degrees, until golden brown (about 10-15 minutes), then crank it up to a broil. Just make sure to keep an eye on it as the edges start to blacken quickly. Remove from oven and cut into thick pieces and serve along side the soup. *You can also add fresh minced garlic to the butter.
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