Jodi’s Version of Chicken Noodle Soup…
January 6, 2012
without Chicken or noodles!
There’s nothing like a good cup of Chicken Noodle Soup, especially this time of year. Cold nights + warm soup = perfection!
Being a vegetarian does not mean giving up this cold fighter. In fact, when you try this soup, I bet you won’t even miss the chicken! This recipe is also super easy and doesn’t take many ingredients. You could do all store bought vegetable stock or mix it up like I do. Personally, I find this to be a bit cheaper and just as flavorful. However, I wouldn’t recommend skipping the store bought vegetable broth and making all of the broth yourself.
2 cups of chopped carrots
2 cups of chopped celery
32 oz of Vegetable Stock
32 oz of water
16 oz uncooked orzo
Vegetable Bouillon (You can get this in cubes, I but I prefer Better than Bouillon.)
2 tsp dried parsley, 1 tsp salt, dash or two of pepper
Olive oil
In large stock pot, heat oil and add carrots and celery. Cook on Medium High stirring constantly for ten minutes.
Meanwhile, bring 6 cups of water to a boil, add orzo, and boil for 6 minutes. Drain.
Add parsley, salt and pepper to carrots and celery. Add vegetable broth. Follow bouillon directions to make 32 oz of vegetable stock and add to pot. (With Better than Bouillon, you add 1 tsp per 8 oz of boiling water.)
Bring to a boil. Add drained orzo. Reduce to medium low and cover. Let simmer until carrots and celery soften.
This makes pretty thick soup, which my kids tend to like more. You can substitute orzo with pasta. I’ve used elbow macaroni before, but I prefer orzo. Made this last night and it served 3 adults and 2 kids with some left over.
I like to serve with warm bread and salad. Enjoy!
