Vegetarian "Chicken" Noodle Soup

This weekend has been crazyyy! My husband caught some kind of bug that completely kept him in bed through the weekend. I was running around preparing for Sabbath and taking care of the puppy. Then to top it off, the puppy got fearfully sick on Saturday afternoon.

So there we were at the Emergency Animal Hospital. My husband blowing his nose. The dog stumbling and hallucinating. And I was watching the clock as minutes turned into hours as we waited for the worst.

Long story short, Minion, our puppy ate something poisonous that affected her nervous system. Thankfully, I gave her charcoal and by morning she was 100%.

With all the craziness, I totally forgot about the other sick baby in the house. So that's why today I made the ultimate comfort food just for him.

Chicken Noodle Soup. Well, Veggie Noodle Soup. :P

Ingredients:

Broth:

3     Carrots, chopped in 2" pieces

3     Parsnips, chopped in 2" pieces

2     Stalks of Celery, chopped in 2" pieces

1/2  Onion

3     Cloves of Garlic

1     Leek,  chopped in 2-3" pieces

1     Tbsp. Fresh Parsley

Salt + Pepper, to taste

To add to broth:

3     Carrots, diced

1     Parsnip, diced

2     Stalks of Celery, finely diced

2     Shallots (or one sweet onion), diced

1     Clove of Garlic, finely chopped

2     Tbsp. Olive Oil

1    12 oz. bag frozen Quorn Chick'n Tenders

1    12 oz. bag Egg Noodles, fine

2     Tbsp. Fresh Italian Flat Leaf Parsley, chopped

Salt + Pepper, to taste

Directions:

1. Fill a large pot with water (about 4-5 quarts) and add your broth vegetables. 

2. Bring the veggies to a boil and let them boil down to about half of the water, about 45 minutes.

3. In the meantime, dice the rest of the carrots, celery, parsnips, shallots and garlic. Saute the shallots and garlic in a pan with 1 tbsp. olive oil until clear, about 3-4 minutes. Set aside with other veggies. 

4. When the broth has reduced to about half of the pot, strain out the veggies. Add the chopped carrots, parsnips, celery, and cooked shallots and garlic. Simmer for 8-9 minutes, or until the veggies are tender.

5. While the soup is simmering, heat 1 tbsp. olive oil in a skillet and add the package of Quorn Chick'n Tenders. Season with salt and pepper and saute for a couple minutes. 

6. Add the sauteed Chik'n and the Egg Noodles to the soup. Simmer for about 6 minutes, or until the noodles are tender.

7. Season with salt and pepper. Remove from heat and add chopped parsley. 

Enjoy!!

<3

The Inaugural Post

Well here we go with the first post! I'm really excited to start this blog and I look forward to sharing our food happiness with all my readers!  I also want tips and feedback, so PLEASE let me know if anyone has questions or suggestions. 

Since I haven't ever reviewed all the different restaurants we have tried, I'll probably backtrack a little in the first few posts.  Expect a Brunch review almost every Sunday (it's tradition) and dinner reviews for Saturday night. I usually cook every other day, so there may be several recipes a week. 

A couple things to take note of: I'm a vegetarian, so ALL the recipes I post will be either vegetarian, vegan, or raw. My husband, on the other hand, is NOT a vegetarian but he's open to it. So, when I review the restaurants, it'll be mostly from a vegetarian perspective but I'll be sure to include his opinion as well. 

Ok, well that's all for now, dearies!

Stay healthy, stay happy!

<3