Chickenlesschickennoodlesoup Recipes

CHICKENLESS-CHICKEN NOODLE SOUP

Steps:

• In a stock pot add the ghee, onions, carrots, celery, and potatoes.
• Cook the veggies over medium heat until the onions become translucent, about 5-6 minutes.
• Add the garlic and cook another minute.
• Add the chickenless stock and bring to a boil, once you have reached a boil, reduce heat to a simmer and let simmer for about 20 minutes.
• Add the noodles and bring back to a boil. How long you boil again depends on the type of noodle using. Whatever the package says for cooking time.
• Add the fake chicken and parsley and simmer until the soup is evenly warmed.
• Add salt and pepper to taste.
• Serve warm.

CHICKENLESS CHICKEN NOODLE SOUP

Steps:

• Bring the water almost to a boil and add the cubes.
• Dissolve cubes.
• Once it has reached a boil pour in egg noodles.
• Cook for 5 minutes and then add vegall, cream of soup, dill weed, bay leaf, salt, pepper, and celery salt.
• Continue cooking for 5 minutes.
• Serve with a nice grilled cheese sandwich.
• PS Will thicken upon standing.

COPYCAT CHICKEN NOODLE-O SOUP

Steps:

• Bring broth, water, carrots, soup base, marjoram, thyme, and onion powder to a boil in a large pot. Reduce heat and simmer for 15 minutes.
• Add pasta and return to a boil. Boil for 15 minutes. Turn heat off and stir in chicken and lemon juice.

CHICKENLESS NOODLE SOUP

Steps:

• To make noodles: Mix flour, salt and dill in medium bowl. Make a well in the center of the flour mixture.
• In small bowl, mix egg, water and oil. Pour into well in flour mixture, and mix thoroughly. If dough is too dry/crumbly, add a few drops of water. If dough is too sticky, add a bit of flour.
• Gather dough into ball. Knead on lightly floured surface about 5 minuted until smooth and elastic.
• Divide dough in half. Keeping remaining dough covered, roll one half at a time into a paper-thin rectangle on a generously floured surface. Loosely fold rectangle into thirds. Cut into 1/4 inch pasta strips with a sharp knife. Unfold strips and lay out to dry (I usually hang mine over the backs of my kitchen chairs). Let stand 30 minutes until dry. (If you roll the pasta thick, it will take longer to dry).
• While pasta dries, begin soup. In a large pot, add vegetable broth, poultry seasoning, bay leaf, beans, onion, carrots, and celery.
• Bring to a boil. Reduce heat and simmer until beans and veggies are tender and flavors are well-blended, about 30-40 minutes.
• Add dill pasta. Simmer 5-10 minutes until pasta is tender.
• Enjoy!
• Can be frozen; reheats well.