Mock Chicken Noodle Soup Recipes

Steps:

• 1. In a Large stock pot, saute Onions, celery, and carrots in Olive oil until onions are transparent. Add Salt and pepper.
• 2. Turn up the heat and add Vegetable stock and potatoes. Bring to a boil, and then simmer until potatoes are tender. Add Curry, rosemary, and parsley. Taste, and adjust seasonings to your liking!
• 3. Ladle over bowls of warm noodles and serve! Eat it up, it's GOOD for you! :)

Steps:

• Heat the oil slowly with 2 Tbs water in a large soup pot.
• Add the celery, carrots, garlic and onion.
• Saute over medium heat for 10 minutes or until the vegetables begin to soften.
• Add 8 cups of water, bouillon cubes, seasoning mix, and dried dill.
• Bring to a simmer, then cook at gentle simmer for 15 minutes, or until the vegetables are tender.
• Raise the heat and bring to a more vigorous simmer.
• Add the noodles and cook at a steady simmer for 5-8 minutes or until the noodles are al dente.
• Add the diced tofu, then season to taste with salt and pepper.
• Serve at once.
• *As the soup stands, the noodles quickly absorb the liquid.
• If you plan on having leftovers of the soup, add a cup or so of additional water before you store and adjust the seasonings.
• That way the soup can develop more flavor as it stands.

Steps:

• Bring 2 tbsp of oil and margarine to medium heat in a large pot.
• Add celery, carrots, onions and garlic. Season with salt and pepper to taste. Saute over medium heat for about 5 minutes, stirring frequently to avoid burning.
• Add chopped Seitan to the vegetables and 1 tbsp of the grill chicken seasoning, then saute for about 10 minutes more over medium heat, until onions are opaque and carrots are soft. (This step is important, don't under cook the vegetables!).
• Slowly pour in vegetable stock, then add noodles, bay leaves, parsley, garlic powder, and the rest of the grill chicken seasoning. Also, if desired, add cayenne pepper and/or bouquet garni.
• Bring to a boil, then reduce to simmer and cover, cooking for about 30 to 45 minutes. Stir frequently. It's important that all of the dry spices have time to soften and season the broth, so extend cooking time if needed.
• Remove bay leaves, then serve.

Steps:

• Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
• Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.
• Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.

Steps:

• 1. Saute the onions, carrots and celery in the olive oil or butter. Cook until tender. Add all the rest of the ingredients and simmer 20 minutes. Add spaghetti and cook until noodles are done. Adjust salt to taste. Enjoy!
• 2. Cook's Tip: This soup is great with my Ranch Chicken Stuffed French Bread posted on this site.
• 3. TURKEY SOUP? You can make great tasting turkey soup using this recipe. Make it with noodles or potatoes. Use dark or light meat as you prefer. If using potatoes, dice 2 medium size potatoes and saute with the rest of the vegetables and omit the noodles. You can boil the carcass in a stock pot to make a nice flavorful broth or use canned broth. Enjoy!

Steps:

• Heat the oil in a large soup pot. Add the celery, carrots, garlic, onion, and about 2 tablespoons water. Cover and sweat over medium heat for about 10 minutes, or until the vegetables begin to soften.
• Add the water with bouillon cubes, seasoning, and dried dill. Bring to a rapid simmer. Lower the heat, cover, and simmer gently for 15 minutes, or until the vegetables are tender.
• Raise the heat and bring to a more vigorous simmer. Add the noodles and simmer steadily for 5 to 8 minutes, or until al dente.
• Stir in the diced tofu, then season with salt and pepper. Serve at once. As the soup stands, the noodles quickly absorb the liquid. If you plan on having leftovers of the soup, add a cup or so of additional water before storing, and adjust the seasonings. This way the soup can develop more flavor as it stands.
• Per serving:
• Calories: 157
• Total fat: 5g
• Protein: 7g
• Fiber: 2g
• Carbohydrate: 21g
• Cholesterol: 0mg
• Sodium: 163mg