Chicken Noodle Soup without the chicken?
You must think I’m crazy, right?
Well, don’t fly the coop just yet ;)
I promise this recipe, even though it sounds silly, will not disappoint.
It’s provides all the flavor of the real thing, without the harming any chickens or yourself (have you seen how much salt is in a can of Campbell’s? Just sayin’…)
AND if you decide to use organic brown rice noodles like I did (thank you, Trader Joe’s) then you can say goodbye to the gluten, too!
What You’ll Need:
8 Cups water
2 Cups Pasta of choice (I used Trader Joe’s Organic Brown Rice Pasta)
1 Chicken-Flavored Bouillon cube (triple check to make sure it’s vegan), You can also just use veggie broth
1/2 block Tempeh, cut into cubes
1 large Carrot, peeled & chopped
1 large Celery Stalk, chopped
1 medium Potato, peeled & chopped
1 tsp Olive oil
1 tsp Sea Salt
1 tsp Dried Dill
1/4 tsp Turmeric
1/4 tsp Garlic Powder
Dash of Black Pepper
In a large pot, bring water & bouillon cube to a low boil
Add in all ingredients EXCEPT the pasta
Let boil until veggies are fork tender
Add in the pasta & stir
Let cook until noodles are al-dente
Remove from heat, place the lid on the pot & let sit for 10 minutes
Serve warm with bread, crackers or whatever else you like!