Best Vegetable Soup In Chickenless Chicken Broth Recipes

CHICKENLESS-CHICKEN NOODLE SOUP

Steps:

• In a stock pot add the ghee, onions, carrots, celery, and potatoes.
• Cook the veggies over medium heat until the onions become translucent, about 5-6 minutes.
• Add the garlic and cook another minute.
• Add the chickenless stock and bring to a boil, once you have reached a boil, reduce heat to a simmer and let simmer for about 20 minutes.
• Add the noodles and bring back to a boil. How long you boil again depends on the type of noodle using. Whatever the package says for cooking time.
• Add the fake chicken and parsley and simmer until the soup is evenly warmed.
• Add salt and pepper to taste.
• Serve warm.

HEARTY VEGETABLE SOUP

Steps:

• In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

SLOW COOKER CHICKEN VEGETABLE SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. If desired, cut larger chicken strips into bite-size pieces; add to slow cooker., Cook, covered, on low 8-10 hours or until potatoes are tender. Stir in spinach.

CHICKENLESS NOODLE SOUP

Steps:

• To make noodles: Mix flour, salt and dill in medium bowl. Make a well in the center of the flour mixture.
• In small bowl, mix egg, water and oil. Pour into well in flour mixture, and mix thoroughly. If dough is too dry/crumbly, add a few drops of water. If dough is too sticky, add a bit of flour.
• Gather dough into ball. Knead on lightly floured surface about 5 minuted until smooth and elastic.
• Divide dough in half. Keeping remaining dough covered, roll one half at a time into a paper-thin rectangle on a generously floured surface. Loosely fold rectangle into thirds. Cut into 1/4 inch pasta strips with a sharp knife. Unfold strips and lay out to dry (I usually hang mine over the backs of my kitchen chairs). Let stand 30 minutes until dry. (If you roll the pasta thick, it will take longer to dry).
• While pasta dries, begin soup. In a large pot, add vegetable broth, poultry seasoning, bay leaf, beans, onion, carrots, and celery.
• Bring to a boil. Reduce heat and simmer until beans and veggies are tender and flavors are well-blended, about 30-40 minutes.
• Add dill pasta. Simmer 5-10 minutes until pasta is tender.
• Enjoy!
• Can be frozen; reheats well.

CLASSIC CHICKEN-VEGETABLE SOUP

Steps:

• In a large pot, bring broth to a boil over high. Add carrots, celery, and potatoes. Reduce heat and simmer until vegetables are tender, 14 to 16 minutes. Stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes.

VEGETABLE SOUP IN CHICKENLESS CHICKEN BROTH

Steps:

• Before you begin: I don't recall how long it actually took to make. This all depends on how small you cut your vegetables and how long you are cooking your noodles or pasta for. It is important to follow the cooking instructions for the consomme as that should be added about three minutes towards the end. There really isn't a need for salt, but if you must, I'd recommend sea salt.
• Put the water, potatoes, and veggies into a large pot.
• Bring this to a boil. You will want the potatoes to be soft.
• Add pasta. Cook pasta until desired tenderness is reached.
• While pasta is still boiling, add the soup mix. Bring to boil while stirring. Reduce heat to a simmer for 3 minutes.
• Serve.