Flu season has hit early this year. I am all for modern medicine, but I like to give the old time remedies a chance to work first. So when my hubby woke up with an achy body and cold-like symptoms my thoughts turned to chicken soup.
Now I know that there is some actual scientific research showing that chicken soup helps with a cold. Supposedly it has something to do with the chicken proteins and warm broth. But as a vegetarian, chicken is off the menu. Luckily we also know that aromatic herbs and veggies work to alleviate aches and coughs. So I turned to my ChickN and Pasta Soup recipe in Homestyle Favorites Made Meatless. and made a few changes, increasing the vitamin content with the addition of watercress and parsley. I am happy to report that it worked wonderfully, helping to clear out the cough and tight chest. Plus it really hit the spot. There’s nothing better than comfort food when you are under the weather.
- 2 Tbsp olive oil
- 2 stalks celery
- 2 large carrots
- 1 medium onion
- 6 cups vegetarian chicken broth (I used this recipe)
- 2 cups Quorn™ chick’n tenders*
- 1 bay leaf
- 1 tsp dried parsley
- 1 tsp salt
- 1 1/2 cups fine noodles
- 1/2 cup fresh watercress or spinach
- dash hot sauce
Chop the celery, carrots, and onion. Heat oil in a large saucepan over medium heat. Add chopped vegetables and saute until softened, 3-5 minutes.
Add broth, chick’n tenders, bay leaf, parsley and salt. Bring to boil. Reduce heat and simmer for 15 minutes.
Add noodles and watercress or spinach. Continue cooking another 15 minutes or until noodles are tender. Add hot sauce to taste. Remove bay leaf before serving.
* You can substitute another vegetarian chicken product for the Quorn™ tenders. Chopped tempeh or baked tofu would be a good choice. I have also made this recipe using tvp or garbanzo beans.
Makes 4 servings.