Looks like chicken noodle soup, yes? I know! I used the ingredients for chicken noodle soup, with a few differences. Namely, no chicken! Now, you can definitely add chicken, or even turkey. I used Imagine No-Chicken Broth, which tastes just like chicken broth, but you can use whichever chicken broth you prefer, homemade or packaged. This soup would be a great base for matzo balls, too. The gluten-free pasta is Ronzoni brand, which I love. Brett and Andrew can’t tell the difference.
I love the flavours of dill, parsley, and thyme; the three together just meld into a certain savory flavour that can’t be beat. The best thing about this soup? It comes together very quickly.
Chicken Noodle Soup
6 cups stock/broth (Imagine No-Chicken or actual chicken broth, your choice)
2 cups diced cooked chicken or turkey, optional
2 cups diced celery
2 cups carrots, sliced
1 cup diced onions
3 green onions, sliced
2 teaspoons minced garlic
2 bay leaves
2 sprigs fresh thyme
3 sprigs fresh dill
1/4 cup minced parsley
3 tablespoons olive oil
Salt & pepper to taste
3 oz dry pasta, gluten-free or regular
Heat the olive oil on medium heat in a soup pot.
Add the celery, carrots, onions, and green onions; saute for about 10 minutes, until vegetables are beginning to soften.
Add garlic and cook for another 30 seconds or so.
Pour in stock, and add bay leaves, thyme, and dill, along with chicken, if using; simmer for about 30 minutes longer.
Taste and adjust salt and pepper according to your taste.
Increase soup to boiling and add pasta, cooking until done.
Stir in the minced parsley and serve.