I’ve made some a couple of different “chicken” noodle soups recently, but this one is different because it is creamy. This one was okay. I think I am getting tired of egg noodles! This soup is pretty easy to make and doesn’t take that long, either. Husband doctored his up with some hot sauce, 9 year old picked at his, and 6 year old ate the noodles.
Creamy Vegetarian Chicken Noodle Soup
2 Cups Medium Egg Noodles
3 Tablespoons Butter
1/4 Diced Onion
1 Cup Thinly Chopped Carrots
1 Cup Thinly Chopped Celery
3 Minced Garlic Cloves
3/4 Teaspoon Salt
3/4 Teaspoon Pepper
1/2 Teaspoon Dried Crushed Basil
1/2 Teaspoon Dried Crushed Parsley
2 Cups Vegetable Broth
1 & 1/2 Cups Half & Half
1 & 1/2 Cups Milk
2 Cups Chopped Gardein Chick’n Strips
1 Packet of George Washington Golden Seasoning and Broth
1 Teaspoon McKay’s Chicken Style Instant Broth & Seasoning
1/2 Cup Parmesan
First, cook the egg noodles according to the directions on the package, then drain & rinse with cold water to stop the cooking process.
At medium heat melt the 3 tablespoons of butter & sauté the 1/4 cup onion, 1 cup carrots, 1 cup celery, & 3 minced garlic cloves, with 3/4 teaspoon salt, 1/2 teaspoon basil, 1/2 teaspoon parsley, & 3/4 teaspoon pepper in a medium sized pot.
Once the carrots are tender & the celery & onion have become transparent add 2 cups of vegetable broth, 1 & 1/2 cups of half & half, 1 & 1/2 cups milk, raise the heat to medium high & bring the soup to a boil.
When the soup comes to a boil lower the temperature to medium, add the 2 cups of chopped chick’n, & stir in 1 packet of George Washington Gold Seasoning Broth, 1 teaspoon of McKay’s Chicken Seasoning, & 1/2 cup shredded parmesan.
Lower the heat to medium low & let simmer until you are ready to eat. Then add the egg noodles to the soup & serve warm.