vegetarian chicken noodle soup – holiday hangover cure

Let’s face it. Thanksgiving’s rough. Everything is so tasty, and nobody judges when you scoop up thirds, fourths, and fifths. Pie for breakfast is almost mandatory.

vegetarian chicken noodle soup

I don’t drink that much during the holidays, but dang, I do pig out. And after hearing how two of my friends caught a bad bug after Thanksgiving, it seemed right to experiment with the most basic soup we know: Chicken Noodle Soup.

fresh veggies mm

The fresh veggies marinate in bright spices, releasing a whole lot of flavor and nourishment. I can’t believe such plain ingredients can yield a tasty treat. (I mean, the main ingredients is WATER.)

Yum!
dig in!

Along with y’all, I shared this with Allergy-Friendly Friday.

1. Rinse off all the vegetables under cold, running water.

2. Now prep the ingredients. Dice the onion, finely mince the garlic and ginger, chop the celery and carrot into 1/4-in chunks, and coarsely chop the parsley. Let the onion, garlic, and ginger sit untouched for at least seven minutes before exposing to heat (they keep their nutrients better that way).

3. Gently warm up the olive oil in a large pot. Lovingly saute the onion, garlic, and ginger for 5 minutes, or until the onion turns translucent. Add in the broth (or 6 cups of water, and 1/8 cup of vegetable bouillon), add in the salt, bay leaf, and cumin; turn up the heat and bring to a slow boil.

4. Toss in the celery, carrots, and noodles. Reduce heat to a simmer, and cook for 8 minutes – or until vegetables are soft and pasta is al dente. Sprinkle in parsley, and serve in warm bowls. Enjoy!

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