Nothing warms my bones during the cold winter months quite like a big bowl of soup. I discovered the 100 Days of Real Food website last November, and while looking into the “pledge” I found that the creator, Lisa Leake, published a cookbook. One of the easiest meals to make (with very simple ingredients) is the recipe for Homemade Chicken Noodle Soup. The recipe calls for celery, but says you can substitute a green pepper in its place (which I do); I also add red onions to the soup to incorporate a third vegetable, and use imitation chicken as my husband and I like the taste and ease of using of Beyond Meat…you can certainly use real chicken like the original recipe calls for. Enjoy!
48 oz Chicken Broth
2 cups Pasta Noodles
1 Medium Green Bell Pepper
1 Medium Red Onion
3 oz Beyond Meat Lightly Seasoned Chicken-Free Strips
Peel the carrots and chop into small pieces.
Cut the green pepper and onion into chunks.
Measure the pasta noodles.
Cut the “chicken” into cube-like pieces.
Pour broth into a large pot and bring to a boil.
NOTE: As I use a coated cast iron dutch oven for my soup, I cook the soup using medium heat; if using a steel saucepan, you can cook the soup over high heat.
Add pasta noodles and cook for 3 minutes. Stir in “chicken” and vegetables and cook an additional 6 minutes (or until vegetables are soft and tender, and noodles are al dente).
NOTE: If using real chicken, be sure it is fully cooked before adding it to the soup.
Remove from heat and serve immediately.
Yields 4 Bowls of Soup
Weight Watchers: 1 bowl soup = 5 points plus