There is nothing quite like a bowl of hot noodle soup on a cold day. And to have it gluten-free? I won't argue with that!
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The trick to this noodle soup is Asian rice noodles or rice sticks. I found these at a local Asian market... You can also find a six pack of Thai Kitchen Stir Fry Rice Noodles
on amazon.
No-Chick Noodle Soup (vegan and gluten free)
6 cups broth (vegetable or chicken)
1/2 package rice noodles (8 oz of a 16 oz package)
1/2 lb carrots
Half a celery (including greens)
Bunch of parsley
1/2 onion (optional)
4-6 cloves garlic
1 Bay Leaf
sea salt and pepper to likeness
Optional Protein Upgrades: tofu slabs roasted in oven OR chicken (directions below)
1. Chop vegetables in slices. Add vegetables and herbs to broth.
2. Meanwhile, pour boiling water over rice noodles.
3. When vegetables are almost cooked through (about 20 minutes), add drained rice noodles.
4. Boil until noodles are cooked to likeness (about 5 minutes).
Serve with cracked pepper! (and homemade vegan cheesy crackers if you like)
*Roasted Tofu Upgrade
Dice package of tofu into 1/2-3/4" cubes and toss with ground garlic and a little olive oil. Roast in a 350 preheated oven for 15-20 minutes or until slightly browned and crispy exterior. (You can do this while cooking vegetables). Add to soup then serve.
*Poached Chicken Upgrade
Add skinless chicken breats with vegetables to broth. Boil 10-12 minutes or until chicken is cooked through. Remove chicken from pot and continue to cook vegetables for remaining 8-10 minutes. Shred the cooked chicken. Add noodles and then the shredded chicken back to the pot and cook for another 5 minutes. Voila!
