Chickenless Noodle Soup

There’s nothing like a warm, nourishing bowl of soup. Maybe it reminds us of coming in after a long afternoon of playing in the snow–that warm feeling spreading from the inside out. Or perhaps we equate it with the love and care our mother or grandmother gave us when we were sick.

Your memories of the healing, soul-satisfying power of soup can be passed along to your children this holiday season… and you can introduce new ways to try a variety of veggies.

Carrots

A tasty, kid-friendly root vegetable, carrots can be found in a variety of colors, though most commonly they are orange.

Carrots are not only easy to make – bake, roast, steam, grill, or eat them raw – they are a great source of vitamin A, fiber and are rich in anti-oxidants.

Garlic

Historically, a powerful antibiotic, garlic is also known for helping to reduce heart disease, prevent cancers, and can tremendously help with inflammation associated with arthritis. It also adds a rich flavor that enhances the flavor of any soup.

Print Recipe

Chickenless Noodle Soup

Ingredients

• 16 oz Dry Gnocchi Pasta
• 2 Cups Celery chopped
• 1 Large Onion chopped
• 2 Cups Carrots chopped
• 2 Cups Broccoli chopped
• 12 Cups Chicken Flavored Vegetable Stock 3 Boxes
• 2 Bay Leaves
• 3 Cloves Garlic chopped or sliced
• 1/2 Tsp Poultry Seasoning
• 1 Tsp Italian Seasoning
• 1/2 Tsp Pepper
• 3 Tbs Olive Oil or Butter

Instructions

• Heat oil in pot, add celery, onion, carrots, broccoli and garlic.
• Cook on medium heat until onions are translucent.
• Add vegetable stock and all seasonings.
• Bring to a boil, then reduce and simmer 10 minutes. Add noodles, cover and cook for 15-20 minutes longer, or until noodles are cooked.

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