Ingredients: |
Ingredients: 2 Tbsp. olive oil
1 cup carrots, peeled and sliced thin (about 2 large carrots)
1 cup celery, sliced thin (about 2 stalks)
1 cup sweet onion, peeled and diced small (about 1 medium onion)
4 garlic cloves, minced
Spinach
64 ounces (8 cups)+ Vegetable broth
2 bay leaves
1 teaspoon fresh thyme (or ˝ teaspoon dried thyme)
˝ teaspoon dried oregano
* 2 tsp Italian seasoning (use this instead of oregano and thyme)
1 teaspoon pepper and salt
12 ounces wide egg noodles (or your favorite pasta)
2 cups shredded cooked vegetarian chicken
3 to 4 Tbsp. fresh flat-leaf parsley leaves, finely chopped
salt
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Directions: |
Directions:1. Heat oil over medium-high heat to warm. Add carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
2. Add garlic and sauté for another 1 to 2 minutes.
3: Add broth, bay leaves, thyme, oregano, (or Italian seasoning), salt and pepper, and bring to a boil. Allow mixture to boil for about 5 minutes or until vegetables are fork-tender.
4. Add the egg noodles and spinach and boil mixture for about 10 minutes, or until noodles are soft and cooked through.
5. Add chicken and parsley, boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months. |
This recipe for Chicken Noodle Soup is from