This recipe is a twist on conventional chicken noodle soup. By using Asian style somen noodles and no chicken, this recipe can be made in about 30 minutes, with all the flavor of traditional chicken noodle and the added nutrients of extra vegetables. When fresh vegetables are no longer in season, defrosted frozen vegetables will work well too.
This recipe is perfect for all times of year, but works exceptionally well during cold Colorado days and when you’re feeling under the weather.
** These veggies cook al dente, for softer vegetables. Cook additional 3-5 minutes
Organic vegetable noodle soup
- 1 32oz box organic low sodium chicken broth or vegetable broth to make it vegetarian
- 5 organic carrots, chopped well
- 5 organic celery stalks, chopped well
- 1 bundle organic somen noodles (1/3 8oz package)
- ½ cup chopped organic yellow onion
- 2 cups water
- 2 organic bay leaves
- ½ tsp organic oregano
- ½ tsp organic basil
- ½ tsp organic granulated garlic
- 1 tbsp organic olive oil
In large stock pot, cook onions in olive oil over medium heat 3-5 minutes. Add celery, carrots and garlic powder. Stir well and cook additional 5-7 minutes until fragrant and slightly soft. Add bay leaves, chicken broth, water, basil & oregano; cover and bring to a boil. Then reduce heat and simmer 10 minutes. Meanwhile, in a separate pot bring water to a boil and cook somen noodles 2 minutes. Drain and rinse in cool water, then add to soup and mix well. Enjoy!
You can find all the organic ingredients for this recipe at your Denver-area Sprouts, Sunflower Market, Natural Grocers or Whole Foods.
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