So, this is a soup I eat, like, at least every other day for lunch. But, really, you can have it anytime you feel like soup (note: in our house, it is never too hot outside for soup! 🍜). It is low sodium, healthy, filling, and SUPER easy. If you love soup, you will love this!
1/2 quart (two servings) Imagine Low Sodium Vegetarian No-Chicken Broth
1 pre-portioned stack of King Soba Organic Brown Rice & Wakame Noodles (they come in packs of three wrapped portions)
1 cup of any type of veggie you like (I usually use whatever’s left over from dinner the night before)
1/2 cup cubed cooked lean organic chicken breast OR 2 whole eggs (obvi leave out for vegan 🙂 )
1/4 tablespoon of Italian Seasoning (or any seasoning you like, or no seasoning at all)
Pour half a quart of the No-Chicken broth (with your seasoning of choice) into a pot. I usually put it on high heat, and drop the noodles in at a simmer (after about 3 minutes). The noodles cook in only 5 minutes.
If you’re using fresh veggies, be sure to sauté them first with a little olive oil. For frozen, add about a minute or two before noodles are done. You can also add your pre-grilled chicken at that time. If you prefer eggs over chicken, simply drop them in about a minute or two before noodles are done. No need to scramble first, but you can.
Be sure to “fork” the noodles as they cook, so they don’t get stuck together. If you sauté veggies with olive oil beforehand, the oil will prevent sticking.
Once noodles are tender, use your favorite ladle or pour into your favorite bowl, and…