Day 166-Vegetarian No-Chicken Noodle Soup

day 168 (1 of 1)-2

All of my New Year’s Resolutions have been put on hold for about a week caused by the dreaded stomach flu. Nothing puts a stop to your enthusiasm for the New Year like the stomach flu.

So after four days of the ginger ale and saltine diet, I was finally hungry and really wanted chicken noodle soup; I needed comfort food. As a vegetarian, chicken noodle soup is something I miss. I decided to make a vegetarian chicken noodle soup. Recipe from Oh My Veggies.

Ingredients

  • 2 tbsp. extra-virgin olive oil
  • 2 medium onions, chopped
  • 6 garlic cloves, minced
  • 4 medium carrots, sliced
  • 4 celery ribs, sliced
  • 8 fresh thyme sprigs
  • 2 bay leaves
  • 1-14 oz. package extra-firm tofu, frozen overnight, thawed, pressed for 30 minutes and cut into bite-sized pieces
  • 4 quarts no-chicken broth
  • 12 oz. dried wide egg noodles
  • 1/2 c. fresh flat-leaf parsley, chopped
  • salt and pepper to taste

Instructions

  1. Heat oil in large Dutch oven over medium heat. Add onions, garlic, carrots, celery, thyme and bay leaf. Cook and stir for 3 minutes; add tofu. Cook for an additional 5 minutes or until vegetables are softened, but not browned.
  2. Add broth and bring to a boil. Once the mixture is boiling, add egg noodles and simmer for 8 minutes. (The noodles will be slightly undercooked, but don’t worry–they’ll continue cooking after removed from heat. This way, the noodles won’t be mushy.)
  3. Season with salt and pepper and garnish with parsley before serving.

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