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Chicken-Style Noodle Soup
Source: Weimar Institute’s Newstart Lifestyle Cookbook
1/2 pound noodles (I used whole wheat)
1 c. chopped celery
1 onion, chopped
1/4 c. water
2 T. All-Purpose Seasoning
1 1/2 quarts water
2 large potatoes, peeled and cubed, or 2 large carrots, sliced ( I did carrots)
2 c. chick peas, with broth
2 c. scrambled tofu (opt) I didn’t use
1 T chopped parsley ( I didn’t use)
food yeast flakes to taste (opt) I didn’t use
Cook noodles as directed on package. Drain. Meanwhile, simmer next 4 ingred. until celery and onion are tender. Add 5 c. of the water and the potatoes or carrots, and simmer. Process chick peas, broth, and remaining water in a blender until smooth. Add to veggies and simmer slowly to allow flavors to blend. Adjust water and salt, as desired.
Serves 10.
Per 1 cup. 164 calories, 1.3 g. fat
