The other week when I had the worst cold of my life, all I wanted in the world was my mom’s chicken noodle soup she made for me when I was young. The real stars of the soup were the homemade noodles. They were thick like dumplings and so comforting, whether you were sick or not.
I texted my mom to tell her how much I was craving those noodles, and she responded with “Just make them yourself. Just egg + flour”. Seriously? That’s the secret to one of the most delicious foods of my childhood? Luckily, I had egg substitute in the fridge (I rarely have anything like it) because I was in no mood to mess around with chia seeds or flax, in case they didn’t turn out. There was no all purpose flour to be found in my house, so I already had to use whole wheat. I didn’t want to swap out 100% of the ingredients: it just didn’t seem right.
To my surprise, the no-chicken broth I threw together had AMAZING flavor. I’ve always used store bought no-chicken broth or bouillon and had no idea how easy it was to liven up some vegetable broth. Even if your vegetable broth is store bought, it adds versatility to a pantry staple. Bonus points if you make your own vegetable broth. In true 7 year old Kelly fashion, I paired my no-chicken and homemade noodle soup with a PBJ sandwich. Did anyone else dunk their PBJ in broth? I’ll dunk it in any kind of soup (tomato included!).
Please keep in mind that comments are moderated and
rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let us have a personal and meaningful conversation instead.