|
|
Mock Chicken Noodle Soup
- 1 cup (240 ml) rice noodles, broken
into 2 inch (5 cm) lengths
- 4 tbsp (60 ml) vegetable oil
- 2 medium carrots, thinly
sliced
- 2
medium onions, chopped
- 1 red pepper,chopped
- 2 stalks celery, finely
sliced
- 1 pkg
Yves Chicken Veggie
Tenders
- 4 cups (960 ml) vegetable
broth
- 1/4 tsp
(2 ml) each salt, pepper, thyme, poultry seasoning
Cook the rice noodles as per package
directions and set aside.
In 2 tbsp (30 ml) of the vegetable oil over low-medium
heat, sauté the carrots, onions, red pepper and celery until the
vegetables are softened.
In a separate pan in the remaining vegetable oil, cook
the veggie tenders until nicely browned.
Add the vegetable broth, seasonings,
cooked noodles and veggie tenders to the vegetables and simmer for about 5
minutes.
Serves 4.
|
|
|
|
