Chicken-Free Noodle Soup
Chicken-Free Noodle Soup serves: 4 servings
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Ingredients:
- 2 Tbsp olive oil
- 1 large leek, white and pale green parts only, thinly sliced in half circles*
- 2 carrots, sliced (about 1 1/2 cups or 183 g)
- 2 celery stalks, finely chopped (about 1 cup or 101 g)
- 6 garlic cloves, minced
- 7 oz (196 g) shiitake mushrooms, stems removed/discarded and caps thinly sliced (about 3 cups)
- 1 1/4 tsp salt
- 1/2 tsp ground turmeric
- 1/4 tsp black pepper
- 4 cups (960 ml) low-sodium vegetable broth
- 2 cups (480 ml) water
- 2/3 cup (61 g) dry fideo pasta (or small pasta shape, such as orzo or pastina)
- 3 cups (63 g) chopped kale
- 1 Tbsp lemon juice (about 1/2 fresh lemon)
Instructions:
- In a heavy-bottomed pot or Dutch oven, heat oil over medium-high heat. Add leek, carrots and celery, and cook, stirring frequently, for 5 minutes, or until leek is tender. Lower heat to medium and add garlic, mushrooms, salt, turmeric and black pepper and cook for 4 minutes more.
- Add broth and water and raise heat to bring to a boil. Add pasta and immediately reduce heat to medium and simmer, stirring occasionally, for 15 minutes or until pasta is cooked through and vegetables are tender. Add kale and simmer for 2 more minutes, or until wilted. Remove from heat and stir in lemon juice. Enjoy immediately.
Notes:
To clean leeks: To clean leeks well, trim off root and tough dark leaves. Slice thinly into half circles and place in a large bowl of cold water. Agitate the leeks with your hands to loosen any dirt or sand. Let sit in water for 10 minutes, agitating the leeks every few minutes. Remove leeks from water with a slotted spoon or hands and place in strainer. Drain completely before using.
Storage tip: Soup will keep in an airtight container in the refrigerator for 5–7 days, or frozen for up to 3 months.
Simplify this recipe: Frozen vegetables can be used instead of fresh.
Reheating Tip: In a pot, soup can be reheated over medium-low heat until heated through.
Other recipe notes: Crimini mushrooms may be used in place of shiitake mushrooms in equal quantities, and yellow or white onion in place of the leek. Gluten-free pasta can be used.
Nutrition Information Per Serving:
182 calories, 7.7 g total fat, 1.2 g saturated fat, 1 g polyunsaturated fat, 5.1 g monounsaturated fat, 0 mg cholesterol, 917 mg sodium, 423 mg potassium, 25.4 g total carbohydrates, 3.9 g fiber, 5.1 g sugar, 5 g protein, 6% calcium, 10% iron
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