Obviously, in looking at the title of the post, you have figured out what he asked for. The 10-year old in him came up for a visit and demanded nostalgia in the form of this typically kill-you-it's-so-high-in-sodium, gluten packed, nutrient deficient soup. But, knowing his wife, he presented it in the form of a challenge. The goal? To make him a soup reminiscent of Top Ramen's Creamy Chicken Flavor Soup without the heart-stopping, blood-pressure exasperating nutrient content. You mean you want me to make a healthy version of your favorite childhood soup? Either I'm dead and in heaven or the lifestyle changes that we have made over the years are finally immersing themselves in the one person I respect, love, and admire above all others.
And then? We did yoga together.
I must be dead.
Thankfully I'm not and am able to share this with you. It has been husband approved with two thumbs up from the 10-year old inside.
1 tbsp. extra virgin olive oil
2 small onions
4 - 6 carrots
4 - 6 cloves of garlic
1/4 c. gluten-free all-purpose flour [1/8 c. brown rice or millet flour + 1/8 c. tapioca flour]
2 tsp. poultry seasoning
2 tsp. turmeric
2 tsp. Real Salt sea salt
dash of celery seed
4 c. organic, gluten-free chicken or vegetable broth
4 c. water
1/2 piece of kombu [optional, used to enhance the flavor and nutrients of this soup]
1/2 c. non-dairy milk [I like almond, hemp, walnut, or rice milk here]
1/2 package [about 4 ounces] of very thin Asian rice noodles [you can try this or this brand]
In a food processor combine onions, carrots, and garlic and mince well. The pieces should be very small. Heat oil in a soup pot. Add minced vegetables and saute, mixing occasionally, until just soft [7 - 10 minutes]. Add flour, poultry seasoning, turmeric, sea salt, and celery seed and stir constantly for about 30 seconds, coating the vegetables well.
Pour in the broth and water. Add kombu if you are using it. Bring to boil and then simmer, covered, for 30 minutes.
After 30 minutes, pour in non-dairy milk and noodles. Let simmer an additional 10 minutes or until noodles are soft.
Remove from heat and serve immediately.
Makes 4 - 6 servings, appx. $1.80 per bowl.
[A QUICK, BUT IMPORTANT, SIDE NOTE]
I am sure you are deep in Christmas decorations, lights, ornaments, shopping and wrapping right now [and if you aren't, will be soon]. As you set up your tree, decorate your house and make gift lists, take a moment to think about how you can make this Christmas a more sustainable, earth-friendly one. For example, purchase ornaments from antique or thrift stores [I found the one pictured above for my daughter for $0.25!]. The hunt is so much fun and, in my opinion, more meaningful.
When your Christmas lights need replacing, purchase warm LED lights. They are similar in look and price but last a lot longer and cost a lot less in energy. Try choosing local, organic foods that are in season for your holiday meals, forego the cheap dollar store stocking stuffers and select more useful things to fill those socks. Give services and experiences or shop at stores that support the environment [like The Tree Hugger Store in Holland and Grand Rapids] and Fair Trade [like The Bridge in Holland or Global Infusion in Grand Rapids]. Give homemade and / or edible gifts.
There are so many ways to cut down on our holiday footprints. Just a few steps can make a huge difference!