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Easy “Chicken” Noodle Soup
By jen | October 25, 2010
With the weather turning cold and rainy, and my partner coming down with a cold, I decided to improvise some “chicken noodle” soup for dinner last night. In place of “chicken,” I used Gardein chicken strips and in place of noodles, I used orzo. As I use veggie broth powder instead of making my own veggie broth, this soup was super easy and fast to make. I know…this soup uses a few processed ingredients, but sometimes I crave that high-sodium-chicken-noodle-soup-from-a-can-tasting kind of soup I had as a kid, you know? And I assure you, this soup tastes way better than Campbell’s soup!
Ingredients
1 cup diced onion
1 cup diced carrots
1 cup diced celery
4 cloves garlic, minced
4 Tb olive oil
6 cups “chicken-style” vegetable broth
2 bay leaves
1 Tb yeast extract (Marmite)
1/8 tsp paprika
pinch cayenne
2/3 cup dried orzo
1 package (8 oz) Gardein “chicken” strips, diced
Salt and pepper, to taste
Parsley for garnish
1. Sauté onion, carrots, celery and garlic in olive oil in large saucepan on medium-high heat until softened.
2. Add vegetable broth, bay leaves, Marmite, paprika, cayenne and salt (to taste). Stir to mix in ingredients.
3. Bring broth to boil and add orzo. Reduce to medium heat and let cook for 8 minutes, stirring occasionally.
4. Turn off heat and add diced “chicken.” Stir to mix in.
5. Add freshly-ground pepper to taste. Serve with chopped parsley.
Topics: Meals |