Going meat-free doesn’t mean you can’t enjoy the classics. I have been delightfully surprised at how easy it is to omit meat from the majority of my meals. Case in point – chicken noodle soup. I made this last year and corey absolutely loved it so when he requested it a couple weeks ago I feared it wouldn’t taste the same without the chicken in it. I made it with all of the same ingredients (including chicken stock so it’s not entirely vegetarian) but I have to say, it turned out great, if not better, than before. Plus, I was able to make a huge pot of it so I had leftovers to bring to work with me for a week! And it never got old! Unfortunately I forgot to take step-by-step pics😦
- Your choice of whole wheat noodles
- carrots, diced
- celery, diced
- onion, diced
- Two bay leaves
- Optional – lemon juice, dill, basil, parsley or sprig of thyme
1. Cook pasta according to directions on package
2. Saute veggies and garlic until softened, season with S&P
3. Toss veggies and noodles into big soup pan and add broth. Season with additional thyme, bay leaves and S&P (some lemon juice, dill or basil are some other optional ingredients). Simmer for about an hour to allow the flavors to mature.
4. Remove bay leaves and pour into soup bowls and garnish with parsley or a sprig of thyme.
In other news….
I have an exciting announcement! I am starting another blog! I started to notice myself including things like DIY’s, home decor and other topics unrelated to health and cooking and decided that I should keep them separate. So, hopefully starting in December I will unveil, Little Miss 312! It will be a culmination of fashion, lifestyle, home decor, DIY’s, fitness, and events in and around Chicago.
I’m heading to Minnesota this coming week so hopefully I’ll stock up on some great recipes to share with you!