CHICKENLESS NOODLE SOUP
By happimethod
January 8, 2017
With just the right amount of mouthwatering flavor… whatever the season, you’ll be craving this heartwarming homemade soup!
- Prep: 20 mins
- Cook: 1 hr
Ingredients
CHICKENLESS VERSION
2 quarts Low Sodium Vegetable Broth (I use Imagine Brand, it has great flavor and only a few ingredients)
8-10 Carrots (Get heirloom carrots if you can get your hands on them, the purple carrots are packed with flavor and richer in nutrients)
1/4 cup of Parsley, finely chopped
Sea Salt, Black Ground Pepper, Organic Basil, Organic Oregano, Lemon Pepper, Organic Thyme (Add spices to taste, adding more of the spices at the beginning of the list and less as you work your way down.)
CHICKEN VERSION
If you're a meat eater --- 3 large Organic Boneless / Skinless Chicken Breasts
Directions
CHICKENLESS VERSION
1Rinse off your veggies (Carrots, Celery, Onions, Potatoes) and cut them as large or small as you would like. (I personally cut them smaller leaving the potatoes a bit larger to get some veggies in each bite)
2Also finely mince your garlic at this time.
3Add in the 2 quarts of Vegetable Broth and 1 cup of Filtered Water to a large Stock Pot and let it come to a boil.
4When your pot of Veggie Broth and Water have come to a boil add in all those veggies you cut up (Except for the garlic!) Let them boil until they're soft and stir occasionally with a silicon spatula.
5While the veggies are boiling add in 2 Bay Leaves, all your Spices (to taste), 1 tbsp. Coconut Oil, and 2 tbsp. Butter. (You can add more as you go, just taste test the broth every now and then, it should be a smooth, lemon peppery flavor in the end)
6After about 30 minutes of your veggies boiling add all of the Garlic, about ¼ cup or so of finely chopped Parsley, and as many Lemons as you like --- remember to taste test --- (Squeeze the Lemons into a separate bowl first to avoid getting seeds in your soup) Then leave it simmer for about another 30-45 minutes. (Add just a bit of Water if needed to replenish what has evaporated from your pot.)
7Keep taste testing your broth to be sure you have a good flavorful soup going on! Add in more Spices, Lemon, and Butter to taste. --- Now you’re almost done!!!
8Boil some Purified Water for the Noodles in a small pot. --- NOTE: Only boil the amount of noodles you will want for your meal, we're NOT adding the noodles into the stock pot
9Boil your noodles until tender and strain with cold water.
10At this point your soup should be ready, do a taste test and add in your final touches of any spices, lemon, or butter.
11Take out a bowl and put in a couple handfuls of noodles add in two scoops of your soup, then fill the bowl the rest of the way up with broth!!!
CHICKEN VERSION
1In Advance Of Making Soup: Pour 8-10 cups of Filtered Water into a large Stock Pot and bring it to a boil.
2Rinse 3 large Chicken Breasts in cold water and put them into the pot, let them boil for about 30-45 minutes. (Cut one to be sure no pink is left inside)
3Once your Chicken has boiled, remove it from the Stock Pot and place it on a plate to let it cool off a bit.
4Then shred Chicken and add to soup. (Use your hands for this step)
NOTES ---------------
Click here to learn more about Imagine Brand
Always use Organic and Non-GMO ingredients to avoid harmful pesticides and genetically modified foods. Click here to learn more!
When choosing Dairy products it's best to look for a brand that’s labeled USDA Organic or at the minimum, created without the use of any synthetic growth hormones (RBST | RBGH) and is free of antibiotics. Click here to learn more!
Looking for a healthier butter option? Try Kerrygold brand! Click here to learn more
Leave your minced Garlic sit on your cutting board for 15-20 mins. to allow the chemical compound Allicin to form. Doing this will largely increase the Garlic’s immune enhancing properties. Click here to find out more!
How Does It Taste??? • Use #Happimethod on your photo to share with us!