mock chicken noodle soup
Vegetarians rejoice! I have been cooking soup at a local restaurant for 12 years in a college town. Many of our customers are vegans and vegetarians. I have come up with my own version of "Chicken" soup! You can make this as Mock Chicken Noodle, or use the broth in many recipes that call for Chicken Stock! The curry gives this stock a little zing, and the color is more like real Chicken stock! It's not your grandma's recipe, but more like your crazy Aunt who likes a little spice! (you may reduce the amount of curry for a less spicy version). It also freezes well for use in other recipes!
prep time
15 Min
cook time
1 Hr
method
Stove Top
yield
makes 4 Quarts
Ingredients
- 1 tablespoon olive oil
- 1/2 - large onion, diced
- 1/2 bunch celery, chopped with leaves
- 4-6 - carrots, sliced in 1/4 inch medallions
- 2 large potatoes, peeled and diced
- 2 teaspoons black pepper
- 2 teaspoons salt
- 3 quarts golden vegetable stock (not tomatoe-based)
- 2 1/2 teaspoons curry powder
- 1/4 teaspoon powdered rosemary
- 2 1/2 teaspoons dried parsley
- - cooked noodles (your choice)
How To Make mock chicken noodle soup
-
Step 1In a Large stock pot, saute Onions, celery, and carrots in Olive oil until onions are transparent. Add Salt and pepper.
-
Step 2Turn up the heat and add Vegetable stock and potatoes. Bring to a boil, and then simmer until potatoes are tender. Add Curry, rosemary, and parsley. Taste, and adjust seasonings to your liking!
-
Step 3Ladle over bowls of warm noodles and serve! Eat it up, it's GOOD for you! :)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken Soups
Category:
Vegetable Soup
Diet:
Vegetarian
Diet:
Vegan
Tag:
#Healthy
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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