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Mock Chicken Noodle Soup

Ingredients
  

  • 1 tablespoon olive oil
  • 2 large celery stalks minced
  • 3 medium carrots thinly sliced
  • 2 to 3 cloves garlic minced
  • 1 small onion. minced
  • 6 cups vegetable stock or water with 2 vegetable bouillon cubes.
  • 1 teaspoon salt-free seasoning such as Mrs. Dash
  • 1/2 teaspoon dried dill
  • 4 to 6 ounces short fine noodles (vermicelli or angel hair broken into 1 1/2 -inch pieces, or fine, round noodles such as
  • anellini are also good)
  • 4 to 6 ounces baked tofu purchase prebaked at a health food store. minced
  • Salt and freshly ground black pepper

Instructions
 

  • Heat the oil in a large soup pot. Add the celery carrots, garlic, onion, and about 2 tablespoons of water. Cover and sweat over medium heat for about 10 minutes, or until the vegetables begin to soften.
  • Add vegetable stock, seasoning, and dried dill. Bring to a rapid simmer. Lower the heat, cover, and simmer gently for 15 minutes, or until the vegetables are tender.
  • Raise the heat and bring it to a more vigorous simmer. Add the noodles and simmer steadily for 5 to 8 minutes, or until al dente.
  • Stir in the tofu, then season with salt and pepper. Serve at once.
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