The following recipe is something I’ve actually never seen online anywhere and I’ve never seen any fellow vegetarian/vegan’s write about (though I’m sure it is out there.. I still feel like the first to think of it).
Which seems odd to me since it is one of the ultimate comfort foods and so easily prepared. We’ve had this quite a few times in the past and I always wing it, but this time it was perfect so it’s now worth sharing as well as writing down!
The best part is this is a one pot meal which makes clean up so easy (which is so incredibly important after you’ve been cleaning up after a 15-month-old all day) and best for those hectic days/nights.
The following recipe is as close as I can remember and hopefully as delicious for you as it was for us!
Vegetarian Chicken Noodle Soup
1 tbsp butter
1/2 large white onion
1/2 cup celery
2 boxes vegetable broth – I prefer Simple Truth, but any brand will do
1/2 cup carrots
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 package Quorn Chik’n Tenders
2 cups uncooked egg noodles
Salt and Pepper to taste
In a large pot over medium heat add your chopped onion and celery. Saute until onions are clear and celery is tender—about five minutes.
Next, pour in vegetable broth, carrots, basil, and oregano. Bring to a boil.
Once broth is at a boil you will add in your Quorn Chik’n Tenders and egg noodles. Cook as directed on egg noodle package, about 8 minutes.
Remove from heat and enjoy!
Perfect served with Rosemary Olive Oil bread or a side Lemon Parmesan Salad.
xoxo, Mama Kay