Quinoa Alphabet Vegetable Soup (or Any Noodle)

Last night, I wanted to experiment with this strange looking grain called "quinoa", which I am still trying to figure out how to pronounce. So, I thought, "why not throw it into a noodle soup?" The soup turned out really well. The kids loved it - they did not even ask about what was in it - and so did I. I liked the fact that the noodles were very small, so you could hardly tell if you were eating quinoa or a noodle. This could be made with any kind of small pasta or even orzo pasta. This could also be made using homeade chicken or vegetable stock, but I used 2 boxes of chicken broth due to time contraints and the fact that we were out of chicken. :)

 

 

 

Quinoa Veg Noodle Soup

 

• 2 Large boxes Chicken Broth or 12 Cups pre-made stock
• 3 Celery Stalks, chopped (reserve celery leaves to make stock)
• 3 Carrots, chopped
• 1 Clove Garlic, whole peeled (option: use roasted garlic)
• 1/2 onion, whole with skins
• 1 can Tomato Soup
• 1 tsp Italian seasoning
• 1/4 -1/3 cup quinoa, rinsed well and drained
• 1- 7 oz bag Alphabet Noodles, uncooked

In a large pot, add broth, celery leaves (the part most of us throw away), half of onion with skin, and whole garlic clove. Simmer for about 20 minutes covered; Strain and put the broth back into the pot. Add tomato soup, carrots, celery, seasonings, and quinoa. Simmer for 8 minutes. Add Noodles and cook 7 minutes longer.

 

Notes: Quinoa takes about 15 minutes, and the noodles took about 7-8. Remember the noodles will continue to cook after you turn off the heat. It's better to have a slightly undercooked noodle than a soggy one.

 

Tip: To eliminate the first step, pre-cook chicken stock by simmering chicken bones, celery, carrots, onion with skins and garlic for 30 minutes to an hour. Cool; strain; Freeze to save for a later use

 

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