Tuesday, February 3, 2015

Chicken Noodle Soup

Also known in our house as Grandma's famous "chickie-noo-noo", chicken noodle soup is a staple. It's simple, satisfying, and the ultimate comfort food, right? 

You can use your own favorite pasta in this recipe. Wide egg noodles are a favorite, short vermicelli are a close second. 

I wanted to highlight one of my favorite vegetarian seasonings, Seitenbacher, on the blog today. I was looking for a chicken style broth base and my local health food store didn't have the brand I usually use. They did, however, have Seitenbacher. I decided I'd give it a try and it's become one of my favorites! It has a different combination of herbs and isn't as high in sodium as another leading brand. Look for it at your health food store. 

Also, if you're looking to add a meaty element to your soup, you could add a few diced chicken patties or reconstituted soy curls to your soup. I tend to leave the meat substitutes out. 

1 Tb. oil of choice
1 small onion, diced
1 carrot, diced
1 celery stalk, diced
8 cups water
1/2 cup vegetarian chicken seasoning (McKays, Bills Best, Vegetarian Express, Seitenbacher)
2 tsp. granulated garlic
1 TB. Nutritional yeast flakes
4-5 oz. vermicelli or angel hair pasta, broken up into 2 in. pieces
Salt, to taste 

In a large pot, sauté vegetables in oil until crisp-tender. Add water and seasonings and bring to a boil. Add noodles of choice and reduce heat to simmer. Simmer until noodles are cooked through and veggies are tender, about 10-12 minutes. 

Serves 6. 

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