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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