Remember that time I mentioned making my own Vegetable Stock and then turning it into Chickenless Noodle Soup?
Wait, that was just yesterday; my how times flies when you’re having fun. Perhaps taking a week off allowed me to get my act together. Yeah that’s it. I’ve got my game face on, and I’m ready to go.
You probably shouldn’t expect this kind of behavior on the regular, especially because I’m not sure what tomorrow will bring, outside of more food pictures; obviously. Today though, I’m bringing homemade Vegetable Stock and Chickenless Noodle Soup to the table, because where else would I bring it. Soup is one of those delicate juggling acts where a stable surface should always be involved. Don’t say I didn’t warn you.
Before I get right to the goods, I have to direct you over to Kirsten’s blog because she is the source of all my homemade veggie stock knowledge. Without her, I’d still be shelling out major bucks at the grocery store because I’m a soup nympho in the wintertime. For real, I have to have it at least a couple of times of week. I’m insatiable. Wink, wink; you didn’t think I could go an entire post without some kind of innuendo. Pish, posh.
For the actual Vegetable Stock recipe, click here, although my cliff notes version says to save all the bits and bops of veggies you normally compost and toss them into your Freezer, preferably in a storage bag or container of some sort. If you go container less, more power to you, but don’t expect me for dinner anytime soon. Bad kitchen hygiene and I don’t play well together.
In my quart sized Freezer bags, you’ll find some potato peels, pepper tops and seeds, carrot shavings and lids, celery leaves, onion and garlic skins, maybe some broccoli stalks if I don’t feel like making pesto. When I get two quart sized bags full, I toss it all into a smaller Crock-Pot with water, salt, seasonings and viola…homemade Vegetable Stock.
Kirsten is a genius; plus she allows me to contact her every time I have a question about freezing produce, which is almost as often as my insatiable soup fetish. Thanks love; I sure do appreciate it.
Now even though I owe my Vegetable Stock to her, the Chickenless Noodle Soup recipe is all mine, ignoring the fact the veggie stock plays a huge role. Cough, cough; it might be the star of the show.
I’ve had a hankering for Chicken Noodle Soup for a while now. There’s something incredibly warming, aside from the actual temperature, and inviting about a well seasoned bowl of Chicken Noodle Soup. It invokes strong memories of being comforted and nurtured and who doesn’t like to be taken care of every so often? That’s a rhetorical question, but if you answered no, you might have some trust issues. I suspect a bowl of Chickenless Noodle Soup can help with that.
Back in my carnivorous days, there wasn’t much I didn’t like about a piping hot serving of Chicken Noodle Soup….well, except the actual chicken. I’d pick my way around the meaty parts and instead focus my razor-sharp skills on the carrots and slurping up as much broth as my tight cheeked mouth would allow. When I was done, there’d be a pile of meat in the bottom of the bowl and not much else, which is why I’ve decided to skip the meat altogether in this recipe. Well that and I don’t eat it anymore. Details, details.
If you are looking for a warm and inviting bowl of soup, without all the dribs and drabs of meat, then this soup is for you. It’s savory and satisfying, sans chicken. The ingredients are simple, pantry classics and produce staples, at least in my house. The end result is a warm, hearty and filling bowl of well seasoned soup, where I finally get to lick my plate….er, I mean bowl, clean.
- 2 Tbsp. Olive Oil
- 1 Medium Onion, minced
- 3 Cloves of Garlic, minced
- Salt & Pepper
- 5 Carrots, peeled and diced (save the shavings for your next batch of veggie stock)
- 4 Celery Stalks, diced.
- 8 Cups of Vegetable Stock
- 1/2 to 1 tsp. Cayenne Pepper (optional)
- 1 Tbsp. Dried Parsley
- 12 ounces Egg Noodles
- Heat a large pot over medium to medium-high heat. Add olive oil and swirl around pan. Once hot, add your minced onions and cook until translucent, approximately 6 minutes. Add your minced garlic and a crank of Salt and Pepper. Cook an additional minute, being careful not to burn the garlic. Reduce heat to medium low and add your carrots and celery and cook until slightly softish (I like a little chew in my veggies), approximately 10 more minutes.
- 2.Add veggie stock and bring to a boil. Add cayenne pepper, parsley and egg noodles and cook according to package directions. While the egg noodles are cooking away, you should test the broth. I used homemade Rosemary Garlic Salt in my vegetable stock, so I didn’t need any additional seasonings, but you might. Taste it and add additional salt, pepper and other seasonings as necessary. Once the egg noodles are cooked through, remove the soup from heat and enjoy.