As we shake off the last chill of winter, I'm finally getting around to cooking up some comfort food. Here's a vegetarian version of chicken noodle soup to see you through these last days of cold and flu season. Of course you could throw in some tofu in place of chicken, but I thought the simplicity of this recipe was its greatest strength. Well, that and the homemade noodles.
No-Chicken Noodle Soup
(Double this recipe if you prefer more soup than noodles)
- 2 Tablespoons olive oil
- 1-2 ribs celery (I used 2), diced
- 1 large carrot, diced
- 1 clove garlic, smashed (and diced)
- 1 small onion (or 1/4 medium onion - 1/2 cup), diced
- 1/4 teaspoon salt (or to taste)
- pinch of dried thyme
- 6-8 cups vegetable stock (or water and vegetable powder)
- pinch of turmeric
- pepper to taste
- handful of fresh parsley, chopped
Heat oil in a large pot over medium heat, toss in all the veggies and season with salt and cook until tender (6-10 minutes, depending on the size of recipe you're making). Toss in thyme and cook for 30 seconds. Add stock or water+veggie powder, turmeric and pepper. Simmer for a little while (maybe 10 minutes) then bring to a boil before adding noodles.
from The Pioneer Woman
- 2 eggs
- 1 cup flour
In a medium bowl, make a well in the center of the flour and crack in eggs. Slowly mix together with your hands. Turn out onto a floured surface and knead until dough becomes smooth, adding flour as necessary (see Ree's photos for the perfect consistency). Let dough rest for a bit before rolling out. Roll onto a floured surface as thin as you can get it - the thinner the better. Cut thin noodles with a sharp knife or pizza wheel.
Add noodles to your boiling soup and cook for 2-5 minutes (depending on thickness) until noodles are cooked. Toss in some pepper and parsley. Add a squirt of lemon if you like. Of course, this is even better as leftovers.