Hybrid Vegetarian and Chicken Mushroom Noodle Soup One Recipe Two Crockpots
Try out this Asian Noodle soup recipe for Hybrid Vegetarian and Chicken Mushroom Noodle Soup One Recipe Two Crockpots to make a hybrid meal that will work for both vegetarians and meat-eaters. This recipe is filled with great ingredients like healthy GMO free noodles that contain no MSG, lentils, corn, parnsips, and celery.
Ingredients
- 1 noodle pack, original flavor Udon, for chicken soup
- 1 noodle pack, mushroom flavor Udon, for vegetarian soup
- 3 Tablespoon butter divided: 2 Tbsp. and 1 Tbsp.
- 64 ounces garden vegetable broth divided: 32 oz. per crockpot
- 3/4 cup parsnips cut up
- 4 cups mushrooms, baby bella sliced and coarsely chopped into bite size pieces
- 1/4 cup onion, diced
- 1/4 cup celery, diced
- 1 1/2 cup lentils, dry Sprouted green lentils, cook lentils according to package instructions and drain. Should have 3 cups cooked lentils, divided: 2 cups to vegetarian soup, 1 cup to chicken soup
- 1 teaspoon thyme leaves divided: 1/2 tsp. per crockpot
- 1 teaspoon marjoram, ground divided: 1/2 tsp. per crockpot
- 1/2 teaspoon celery seed divided: 1/4 tsp. per crockpot
- 1 pound chicken tenderloins
- 2 teaspoons soy sauce divided: 1 tsp. per crockpot
- 2 cups corn, gold and white frozen. divided: 1 cup per crockpot
Instructions
- Cut up and cook parnsips, onion, celery, and mushrooms in 2 Tablespoons butter until soft (add mushrooms in at the end of the cooking time). Remove from pan.
- Add 1 Tbsp. of butter to pan and cook chicken. Cut up cooked chicken.
- Cook Udon Noodles according to package instructions adding in the soup base packet also. Do not drain. Add the Mushroom flavored noodle soup to the designated Vegetarian crockpot and the Original flavored noodle soup to the chicken designated crockpot.
- Cook frozen corn according to package instructions. Split cooked corn in half adding 1 cup to each crockpot.
- Add 32 ounces of garden vegetable broth to each crockpot.
- Add cut up cooked chicken to chicken soup crockpot.
- Add 2 cups cooked lentils to vegetarian soup and 1 cup lentils to chicken soup.
- Split cooked vegetables between the 2 crockpots.
- Add spices: 1/2 tsp. thyme leaves, 1/2 tsp ground marjoram, 1/4 tsp. celery seed to each crockpot.
- Add 1 tsp. soy sauce to each crockpot.
- Simmer in crockpots on high for 3 1/2 hours prior to serving.
Tried this recipe?Let us know how it was!