Chicken Noodle Soup/ Chickenless Noodle Soup
4 bowls (8 cups)

PictureChicken Noodle Soup
Chicken Noodle Soup
Nothing makes you feel better than good old-fashioned homemade chicken noodle soup. 
                 Original Recipe
Broth
12 cups water
3 celery stalks
2 small onions, quartered
4 cloves garlic, peeled and crushed
2 bay leaves
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Soup
2 cloves minced garlic
1 cup sliced carrots
1 cup sliced celery
1/2 cup diced onions
1 chicken breast, cut into bite size pieces (you can also use thighs)
1/2 tablespoon fresh basil, chopped (or 1 teaspoon dried basil
1/4 cup fresh parsley, chopped
4 ounces linguini or fettuccine noodles broken into bite sized pieces.

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  1. Put water, 3 celery stalks, 2 quartered onions, 6 garlic cloves, bay leaves.
  2. Bring to a boil, lower heat, and simmer partially covered for 1 hour.
  3. Strain vegetables from chicken broth, keep the broth, discard the vegetables. (Using cheesecloth, a strainer or both works best.)
  4. Return the broth to the pot, add the soup ingredients: chopped garlic, carrots, celery, onions, chicken and basil bring to a boil. (If using the same pot make sure to clean it first.)
  5. Add salt and pepper to taste.
  6. Cover and simmer 30 minutes. 
  7. Add noodles and parsley to soup return to boil, simmer 15-20 minutes, or until noodles are cooked. 
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Calories 289, Fat 3.6g, Cholesterol 90mg, Sodium 116mg
Carbohydrates 26.9g, Fiber 2.1g, Sugar 3.3g, Protein 34g
               Plant Based Vegan Recipe
Broth
12 cups water
3 celery stalks
2 small onions, quartered
4 cloves garlic, peeled and crushed
2 bay leaves

Soup
2 cloves minced garlic
1 cup sliced carrots
1 cup sliced celery
1/2 cup diced onions
1 cup young jackfruit, shredded and seeds removed
1/2 tablespoon fresh basil, chopped (or 1 teaspoon dried basil
1/4 cup fresh parsley, chopped
4 ounces linguini or fettuccine noodles broken into bite sized pieces.

​
  1. Put water, 3 celery stalks, 2 quartered onions, 6 garlic cloves, bay leaves.
  2. Bring to a boil, lower heat, and simmer partially covered for 1 hour.
  3. Strain vegetables from chicken broth, keep the broth, discard the vegetables. (Using cheesecloth, a strainer or both works best.)
  4. Return the broth to the pot, add the soup ingredients: chopped garlic, carrots, celery, onions, chicken and basil bring to a boil. (If using the same pot make sure to clean it first.)
  5. Add salt and pepper to taste.
  6. Cover and simmer 30 minutes. 
  7. Add noodles and parsley to soup return to boil, simmer 15-20 minutes, or until noodles are cooked. 

Calories 168, Fat 0.2g, Cholesterol 0mg, Sodium 46mg
Carbohydrates 36.8g, Fiber 2.7g, Sugar 3.3g, Protein 4.9g