Monday, September 24, 2012

Chicken Noodle Soup

Jack was feeling a little under the weather this weekend so I wanted to make him some comfort food. One thing that came to mind was this soup. I used a few regular recipes to come up with this version. Oh my gosh, it was so spot on. He had leftover soup for lunch today and was having another small bowl when I got home from work as a 'snack'. Yeah, it's that good!
  • 1 Vidalia onion, chopped
  • 4 cloves garlic, minced
  • 1 medium potato, peeled and cubed
  • 2 medium carrots, sliced
  • 3 ribs celery, sliced
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1 package chicken seitan
  • 5 cups no-chicken chicken broth
  • 3-4 ounces small pasta (I used ABC's)
  • Salt and pepper to taste

Saute onions and garlic in 1/4 cup water for about 2 minutes.

Add the potato, carrots and celery. Add more water if necessary and saute until veggies are soft, about 8 minutes.

Add the thyme, bay leaves, seitan and broth. Bring to a boil and cook for about 8 minutes.

Add the pasta and cook according to the package directions. The ABC's said 9-11 minutes.

Once the pasta is done, add pepper and taste to see if more salt is needed. You can add some water if the soup gets to thick for your tastes.

I served with cheese toast (made from Daiya cheddar shreds). Enjoy!


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