Mock chicken noodle soup

1 Servings

Ingredients

Quantity Ingredient
5 ounces Fresh dill; (1-1/2 bunches)
2 ounces Fresh parsley; (1 bunch)
1 Medium-sized onion; scored
2 Medium-sized carrots; halved lengthwise, cut into 2-inch chunks
2 Medium-sized parsnips; halved lengthwise, cut into 2-inch chunks
2 larges Stalks celery; halved
1 Medium-sized turnip; halved and quartered
2 teaspoons Salt
1 tablespoon Vegetable broth powder or 3 vegetable bouillon cubes
10 cups Water
2 ounces Capellini; (small, thin Italian noodles), broken into thirds)

Directions

Lots of noodles in a clear broth that relies on fresh dill for its aromatic flavor. A good first course soup.

Note: As mentioned into the introductory paragraphs, you can substitute any other noodles that you think are appropriate.

Preparation:

Tie a string around dill and parsley stalks for easy removal later. Combine all ingredients except noodles in a 6-quart pan. Bring to a boil; reduce heat and simmer covered for 1-½ hours. Remove dill and parsley. Simmer 10 minutes uncovered. For best flavor, cover soup and refrigerate several hours or overnight. Remove vegetables. Boil noodles in soup broth for 6 minutes. Slice carrots and parsnips and return to soup if desired.

Yield: 8 to 10 servings

End of recipe: Hope this recipe can be used by vegetarians on this list who need a mock chicken soup recipe.

Posted to JEWISH-FOOD digest by Sandy English <yehudit@...> on Apr 10, 1998

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