Oh! How I love comfort foods! But boy! Do I hate being sick!
I have finally manged to catch the bug that has been floating around. No fun. While I spent most of my Sunday glued to my couch with a box of tissues and hot cup of tea, I did manage to peel myself up on Monday to make myself some delicious soup. Here’s my vegetarian version of the original classic:
What you will need:
- 2 Quorn Chik’n Cutlets
- 1/2 onion, chopped
- 2-3 stalks of celery, sliced
- 1 large carrot, sliced
- 6 cups of vegetable broth
- 1 bay leaf
- salt & pepper
- poultry seasoning
- 1/2 bag of No-Yolks Eggs Noodles, cooked, drained, and drizzled with olive oil (to prevent them from sticking together)
- 1 lemon (optional)
Makes about 4 servings.
Meanwhile, sear the chik’n cutlets in a pan. Season the cutlets with salt, pepper, and poultry seasoning. This will add a great flavor to the chik’n. Once cooled, chop into bite sized pieces.
Next, add the vegetable broth, bay leaf and a few extra shakes of the poultry seasoning to the pot. Add carrots and chik’n. Simmer until carrots are tender, but not mushy.
Be sure to check your seasonings to ensure your broth is not bland. If it is, perhaps add some more salt and poultry seasoning.
My favorite is to squeeze a little lemon juice over the top. It is optional, but I recommend giving it a try.
This soup is so good I found my Sweetie getting a late night bowl at 11 p.m. Haha! Busted! Totally busted!
What is your favorite soup?
Until next time, I send you peace, love, and good energy.