Vegetarian Chicken Noodle Soup Ready in 5 Minutes
 
 
Once you try this vegetarian chicken noodle soup with vegetables, you'll never buy that canned stuff again! Just 5 minutes from cupboard to bowl. This is best eaten immediately. The noodles continue to absorb the liquid so leftovers are noodles with very little broth - delicious! But you can add more water if necessary or freeze immediately after cooking.
Author:
Type: Soup
Cuisine: Vegetarian
Yield: 2 servings
Ingredients
  • 3 cups water
  • 2 Massel Chicken Style Ultracubes
  • 1 cup of cut Fideo pasta (or any tiny pasta that cooks in 4-5 minutes)
  • ½ cup frozen peas & carrots
  • 1 Tbls fresh or dried parsley
  • 1-1/2 Tbls pea protein (optional)
Instructions
  1. In a large saucepan over high heat, bring water to a boil.
  2. Add Massel Chicken Style Ultracubes, pasta, and peas and carrots.
  3. Cook until the pasta and vegetables are cooked (about 4 minutes)
  4. Remove from heat and stir in parsley.
  5. For a thicker soup and protein punch, add 1-1/2 Tbls pea protein - available at health food stores or online.
  6. Protein Pea Version
Recipe by Baby to Boomer Lifestyle at https://babytoboomer.com/2015/05/07/vegetarian-chicken-noodle-soup/