Vegetable No-Noodle or Noodle Soup
This soup recipe is a comfort food. I use to eat it when I was sick as a kid. The exception was it was out of a can. I don’t eat condensed soup anymore. So this is my version of double Noodle Soup/Chicken Noodle Soup.
I don’t know about your family but my family has varied nutritional needs and taste. For instance, I have vegetarian tendencies. However, Joe and my son, Stephen, want meat. My daughter, Alex is currently using Whole Food 30 to identify some food triggers. My daughter, Tori, has eclectic taste. It can be exhausting to cook for this crew. If I can please 3 out of 5, I consider the recipe a success.
Because our tastes are varied, this recipe is very versatile. I make the base with vegetable broth and then everyone can pull out some for themselves and add what they like – chicken for Joe and Stephen, no yolk noodles for me and Tori, Zoodles for Alex (I like it this way too).
- 2 tablespoons extra virgin olive oil
- 1 cup chopped celery
- 1 cup chopped carrots (I use frozen organic carrots)
- 1 clove of garlic, minced
- 3/4 cup of chopped onion
- 1/4 teaspoon of sea salt or to taste
- 1 tablespoon poultry seasoning
- 6 cups of vegetable broth
- 2 cups of water
- 1/2 lemon, juiced
- freshly ground pepper to taste
Heat the olive oil in your favorite soup pot (medium to large sauce pan) over medium heat. Then sauté the onions and celery, sprinkling with salt, until translucent. Add garlic, carrots, poultry seasoning, and one cup of water. Simmer for 5 minutes. You will smell the garlic and poultry seasoning melding into the mixture. Add the last cup of water, all of the broth and the lemon juice. Simmer, covered for a minimum of 15 minutes.
Now you can get creative to suit everyone’s tastes. You can add cooked noodles, rice, or chicken. If you want more vegetables, add spinach or Zoodles (spiralized Zucchini). You could throw in your favorite fresh herb. I like basil or cilantro. Cook the soup 5 more minutes. If you are customizing each bowl, use the microwave to finish things off.
by: Mary Catherine Domaleski