Chad caught my nasty cold, so I’ve used the opportunity to practice making great healing soups these past few days. Last night I made Corn Chowder and today, No Chicken – Gluten Free Noodle soup was on the menu.
To make it gluten free, we used hodo soy firm braised tofu. I imagine gardein would be totally awesome too if you don’t have a gluten restriction, so I included that info too. Note that the Gardein will make it saltier, like meat, so you will want to really taste as you salt to avoid over doing it.
Gluten Free – No Chicken Noodle Soup
Makes about 7 cups
6 cups water
1 cube veg bouillon
1/2 small white onion, chopped
1 medium leek, white and a little of the green part, sliced into 1/8″ rounds
2 medium carrots, sliced into 1/8″ rounds
2 celery stalks, sliced
2 crushed bay leaves
1/2 teaspoon granulated onion powder
Sea Salt and pepper to taste
1 teaspoon olive oil
8oz package Hodo Braised Firm Tofu or Gardein chick’n filets, diced in 1/4″ cubes
2 tablespoon fresh parsley, chopped
4 ounces dried Ancient Harvest quinoa linguine noodles broken into thirds.
Dissolve the bouillon in one cup of boiling water, set aside.
Heat the oil in a soup pot over medium heat. Add the onions and leeks, sauté until translucent. Add the carrots and celery and sauté for 2 minutes.
Add the bouillon broth and the rest of the water, bay leaves, granulated onion and salt and pepper to taste. Increase the heat to bring to a boil, then turn down to simmer for about 5 minutes.
Add the tofu or veggie chicken pieces, parsley and the noodles broken into thirds. Bring just to a boil and reduce to simmer for 10 minutes.