Creamy Vegetarian Chicken Noodle Soup

Does anyone else feeling like mother nature is playing tricks on us right now with this weather?

One minute I’m searching for a sweater because there was frost on the window the next it’s in the 80’s again! Although to be honest it doesn’t really matter what the temperature is outside because I have barricaded myself in the house. I will only step foot outside if it is absolutely, positively necessary.

All I have to do is take one look outside & I will see hundreds & hundreds of those beautiful yellow signs of death waving in the wind. I’m afraid I might start sneezing uncontrollably just by looking at all of the ragweed that has taken over the property behind our house.

INGREDIENTS

• 2 Cups Medium Egg Noodles
• 3 Tablespoons Butter
• 1/4 Diced Onion
• 1 Cup Thinly Chopped Carrots
• 1 Cup Thinly Chopped Celery
• 3 Minced Garlic Cloves
• 3/4 Teaspoon Salt
• 3/4 Teaspoon Pepper
• 1/2 Teaspoon Dried Crushed Basil
• 1/2 Teaspoon Dried Crushed Parsley
• 2 Cups Vegetable Broth
• 1 & 1/2 Cups Half & Half
• 1 & 1/2 Cups Milk
• 2 Cups Chopped Gardein Chick’n Strips
• 1 Packet of George Washington Golden Seasoning and Broth
• 1 Teaspoon McKay’s Chicken Style Instant Broth & Seasoning
• 1/2 Cup Parmesan

INSTRUCTIONS

1. First, cook the egg noodles according to the directions on the package, then drain & rinse with cold water to stop the cooking process.
2. At medium heat melt the 3 tablespoons of butter & sauté the 1/4 cup onion, 1 cup carrots, 1 cup celery, & 3 minced garlic cloves, with 3/4 teaspoon salt, 1/2 teaspoon basil, 1/2 teaspoon parsley, & 3/4 teaspoon pepper in a medium sized pot.
3. ..................................

for full recipes please see : domesticallyblissful.com

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