But wait! Chicken noodle soup isn’t vegan!! What kind of trick is she playing?
Fear not, dear reader. This recipe comes to us from the real #1 woman in G’s life, his mother. And I did have the pleasure of enjoying it, but during December when this whole vegan experiment was just a twinkle in my eye.
Wow. That looks delicious. G’s father has a new camera and the pictures just came out so clear. I assure you, it tastes as good as it looks. Why does chicken noodle soup taste so much better when a mom makes it?
Boneless chicken thighs, cooked and cut into chunks
1 bunch of carrots, cut into rounds
1 bunch of celery sticks, cut into small slices
3 onions, diced
Sliced cremini mushrooms (optional)
Chicken broth (1 large, 1 small Swanson broth)
1 package wide egg noodles
Salt and Pepper to taste
In big soup-making pot: combine cooked chicken, vegetables and broth. Cook on medium heat approximately 10 minutes veggies get a little tender. Bring to boil and add the egg noodles. Cook approximately 8 minutes, or until the noodles are done. Don’t overcook or the veggies and noodles will be mushy. Nobody likes mushy soup.
This soup recipe is vague because you can add lots of veggies or not so many; lots of noodles or not so many. You can add other veggies if you like, but we always like it kind of plain and very chicken-y.
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