Chik’n Noodle Soup for the Soul
Chicken noodle soup was the soothing, comforting, “cure-all” food for every sickness during my childhood. This soup is warm, cozy, and bursting with flavors that are sure to fix all of those aches and pains when you’re feeling under the weather. But I love this soup even when I’m healthy! It’s easy to prepare, flavorful, and loaded with veggies, noodles, and soy curls.
Prep time: 20 minutes
Cook time: 30
- Large Soup Pot
- Knives & Cutting Boards
- 4 ounces Butler Soy Curls
- 1 large onion, diced
- 4 celery stalks, diced
- 3 large carrots, thinly sliced
- 3 cloves garlic, chopped
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
- 8 cups low sodium vegetable broth
- 2 bay leaves
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 8 ounces noodles, fettuccini, or rotini
- ¼ cup fresh parsley, chopped
- Place soy curls into a medium-sized bowl and cover with warm water; soak for 8-10 minutes to rehydrate. Set aside.
- In a large soup pot, sauté the onions, celery, and carrots over medium-high heat until onions are translucent, using small amounts of water or vegetable broth to deglaze the pan. When onions are translucent, add the garlic and thyme and continue cooking for 2-3 minutes.
- Add the remaining ingredients (except the pasta), stir, and bring to a boil. Then add the pasta and cook over medium-high heat for 15-18 minutes or until the pasta is cooked. Remove from heat and discard the bay leaves. Top with parsley and serve warm.