About 15 minutes ago it was hailing outside here. I even raked my leaves earlier today. Fall is officially here. I don’t know about you but I am excited! There are so many fun things to look forward to when fall sets in. I love the holiday season and all the great traditions that come with it.
My daughter and I made caramel apples for my first time ever a few days ago. We had the best time trying to get the toppings on the apples before the caramel dried. She especially loved the sprinkles and insisted on added sprinkles to every single one of the apples. She was pretty good with that little shaker.
Another thing I love in fall is soup! I used to love a good home cooked chicken noodle, but since changing over to a plant-based diet I don’t think I have had chicken noodle even once. I was sooo happy when I made this recipe and not only did it turn out, it was FABULOUS! and fabulously easy too. I made it again for dinner the other day when I couldn’t think of a single thing I had everything for when my sister suggested a broth-soup and I remembered this one.
- 1 yellow onion, diced
- 1 tbsp oil
- 3 cloves garlic, minced
- 3 medium carrots, peeled and chopped
- 2 celery ribs, chopped
- ⅛ tsp thyme
- 1 tbsp parsley
- 3 bay leaves
- 10 cups water
- 1 tbsp no-chicken bullion (I use better than bullion no-chicken base)
- 10 oz dry wheat noodles
- salt and pepper to taste
- Chop your onion and place in a large pot with the oil on medium-high heat. After about 3 minutes add in your carrots, then the garlic and celery. Allow that to cook for another 4 minutes until the onions are soft.
- Add in your seasonings (thyme, parsley and bay leaves), along with the water, bullion and wheat noodles.
- Bring to a boil then reduce the heat and cover with a lid slightly tilted to allow some steam to escape. Simmer the soup over low-medium heat for 30 minutes or until the noodles are plenty soft. Remove the bay leaves and serve.
Happy Fall Y’all! Enjoy some plant-based no chicken noodle soup!:)
