Vegetable Pot Pie

 From:  Vegetable Pot Pie Recipe

Yields: 8 pot pies (individual)

1 package (2 sheets, 17.3 ounces) puff pastry sheets, thawed

1/3 cup unsalted butter

1 cup diced red onions, 1/4-inch dice

1 cup diced carrots, 1/4-inch dice

1/2 cup diced celery, 1/4-inch dice

1 tablespoon minced garlic

1/2 teaspoon dried thyme

8 ounces sliced brown mushrooms

1 1/2 pounds russet potatoes, 1/4-inch dice

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/3 cup flour

1 1/2 cups vegetable stock

1 cup whole milk, plus 1 tablespoon for egg wash

1 cup peas

1 tablespoon chopped parsley

1 large egg, whisked

Prepare the puff pastry:

Thaw the puff pastry overnight in the fridge. If you forget, you can thaw it on the counter: Remove the frozen pastry from its packaging and defrost on a sheet tray until cool but pliable, about 40 minutes. Meanwhile, prepare the vegetable filling.

Cook the vegetables:

Set a large skillet or Dutch oven over medium heat. Add the butter to the pot. Once melted, add the onions, carrots, celery, garlic, and thyme.

Sauté until onions are tender and translucent, 3 minutes. Add mushrooms, stir and cook for 1 minute. Add potatoes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir and cook for 7 minutes.

Make the gravy and finish the filling:

Sprinkle flour over the vegetables, stir and cook, to reduce the raw flour taste, about 2 minutes.

Slowly pour in the vegetable stock and milk, stirring constantly until the gravy is smooth. Allow the gravy to simmer until slightly thickened and potatoes are tender but not falling apart, about 5 to 6 minutes.

Stir in and combine the peas and parsley. Taste the vegetable pot pie filling, season with more salt and pepper as desired.

Preheat the oven and fill the ramekins:

Heat your oven to 400°F. Evenly divide the filling among ramekins, about 3/4 cup of filling per serving.

Cut the puff pastry:

Trim 1/4-inch around the edges of the puff pastry; this will help it look neat and allow the pastry to puff a little better. Cut each pastry sheet into four 4-inch squares, making 8 squares total. Place one square pastry sheet over each ramekin, allowing the edges to hang over the sides. Make 4 small slits in the top (1/2-inch long).

Bake the vegetable pot pies:

In a small bowl, whisk together egg and 1 tablespoon of milk. Brush the top and sides of the puff pastry with egg wash. Sprinkle with salt and pepper.

Once your oven reaches 400°F, place the ramekins on the baking sheet. Bake until the puff pastry is puffed up and golden brown in color, 15 minutes.

Thai Veggie Quinoa Bowl

 From:  Thai Veggie Quinoa Bowl Recipe {Gluten-Free, Vegan}

Yields:  2 servings

1/2 cup broccoli finely diced

1/2 cup quinoa cooked according to package directions

1/2 small red onion diced

1/4 cup grated carrots

handful cilantro chopped

1/4 cup chopped green onions

2 tablespoons peanuts chopped

For the Dressing:

1 lime zest and juice (start with juice from half a lime, and add more if needed)

1 teaspoon sesame seeds

1 tablespoon gluten free tamari

1 tablespoon sesame oil

1 tablespoon rice vinegar

2 cloves garlic minced

1 inch piece of ginger minced

In a large bowl toss cooked quinoa, broccoli, red onion, carots, cilantro, green onions and peanuts together. Mix until combined.

In a small bowl combine dressing ingredients.

Pour dressing over quinoa and mix until combined.

Cornbread Tamale Pie

 From:  Cornbread Tamale Pie - West Via Midwest

Yields:  6 servings

Enchilada sauce (yields 2 cups so you will have leftovers)

3 tablespoons olive oil

3 tablespoons flour

1 tablespoon ground cumin

1/2 teaspoon garlic powder

1/4 teaspoon dried oregano

pinch of cinnamon

2 tablespoons tomato paste

2 cups vegetable broth

1 teaspoon apple cider vinegar or distilled white vinegar

fresh ground pepper to taste

This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.

In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!

Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.

Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)

Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!

Pie:

1 ¼ cups finely ground cornmeal

½ cup white whole wheat flour

1 ½ tsp baking powder

½ tsp baking soda

1 Large Egg

1/2 Cup Sour Cream

1/2 Cup Creamed Corn

1 Pound 90/10 Ground Beef

1 Small Onion, minced

1 Teaspoon Garlic Salt

1 Teaspoon Cumin

1 Teaspoon Chili Powder

12 Ounces Enchilada Sauce (see recipe above)

8 Ounces Cheddar Cheese (yellow and/or White)

Instructions for pie:

Preheat oven to 400°

Crack egg into a small bowl, mix well with a fork.

In a small bowl mix box corn meal, flour, baking powder, baking soda, beaten egg, sour cream, and creamed corn until combined.

Grease an 8X8 or a 9X 11 pan then pour cornbread muffin mix in the bottom and spread evenly. (I prefer the 9X11 to get a thinner cornbread crust, but both work fine!)

Bake for 15- 20 minutes until a toothpick inserted comes out clean.

Use a knife to separate the edge of cornbread from the edge of the pan immediately after removing it from the oven. This helps when cutting pieces to serve so it doesn't stick.

While the cornbread is baking, mince the onion and place in a heavy bottom skillet sprayed with olive oil that has been heated to high.

Cook onions until translucent, about 5 minutes.

Then crumble ground beef on top of onions, stirring to brown. After all beef is in the pan, add cumin, garlic salt, and chili powder and continue to stir while browning the meat.

Cook beef until browned through, about 5 minutes. Remove from heat and strain out any leftover grease.

Once cornbread is removed from the oven and cooled for 5 minutes, use your finger to poke holes in the mix. (see the photo in the post.)

Pour all but 1/4 cup of enchilada sauce over the top of the cornbread, then using a spatula spread it evenly getting each hole filled and the whole top covered.

Place the seasoned ground beef over the top of the cornbread/enchilada topping covering evenly.

Then sprinkle the grated cheese across the top.

Vegan Wellington

 From:  The Ultimate Vegan Wellington - Vegan Huggs

Yields:  6

1 sheet vegan puff pastry, thawed if frozen (about 10X13) (or I sometime use olive oil crust recipe.)

▢2 tablespoons ground flax meal + 5 tablespoons water

▢2 tablespoons grapeseed oil, or preferred cooking oil

▢½ medium onion, diced

▢2 small carrots, diced small

▢2 stalks celery, diced

▢4 cloves garlic, minced or crushed

▢1 teaspoon dried thyme

▢1 teaspoon ground sage

▢½ teaspoon dried rosemary

▢8 ounces mushrooms, minced or finely chopped

▢1.5 tablespoons tamari sauce, low sodium (sub soy sauce)

▢1 15 oz can chickpeas (garbanzo beans), drained well but NOT rinsed

▢¾ cup unsalted walnuts, ground into a course meal (measured whole)

▢½ cup panko breadcrumbs, more if needed

▢2 tablespoons tomato paste

▢1.5 tablespoons vegan Worcestershire sauce

▢½ teaspoon salt, more to taste

▢Fresh cracked pepper, to taste

▢1 tablespoon vegan butter, melted

Preheat oven to 400 °F (200 °C). Line a rimmed baking sheet with parchment paper and set aside. 

Combine the ground flax and water in a small bowl. Set aside for 10 min. It will thicken and gel up a bit. 

Heat oil in a large skillet over medium heat. Now add onion, celery, and carrots. Sauté until softened about 6-8 minutes.

Add garlic, thyme, sage, and rosemary. Sauté for 1 minute.

Add mushrooms and sauté until they soften and release their moisture about 5-7 minutes. You want the pan to be dry. Now add the tamari and cook for 1 minute. Remove from heat and set aside to cool for 10 minutes.

Add chickpeas to a large mixing bowl and mash with a potato masher. Don't over mash - just mash enough to break down whole chickpeas, but leave lots of texture. 

Now add the cooled mixture, breadcrumbs, walnut meal, flax mixture, Worcestershire, tomato paste, salt, and pepper. Combine well with a spatula and use your hands if needed. Taste and add more seasoning if preferred. (If the mixture seems too wet, you can add another ¼ cup of breadcrumbs or rolled oats - You should be able to form it with your hands easily) 

Using your hands, shape the mixture into a solid log that will fit in the middle of the pastry sheet (with a few inches of slack). Make sure log is packed well. 

Unroll puff pastry sheet and lay it over the baking sheet (or a flat surface if you need to roll it first). Place the loaf in the middle of the pastry sheet. Pick up one side and wrap it over the loaf and repeat on the other side. Gently press to seal together (don't force if it doesn't close, just thin & lengthen the loaf or remove some mixture and form again). *If pastry doesn't seal easily, just lightly brush a little non-dairy milk in that area and seal.

Now roll up the ends and press gently to seal. If you have a lot of extra length, you may want to trim the dough first before sealing. Otherwise, the ends of the loaf will be very doughy. Flip the loaf over so the sealed edges are facing the baking sheet. 

Brush the top and sides with melted vegan butter. Using a sharp knife, gently make diagonal slits across the whole top of loaf about 1-inch apart. Now repeat going the other direction to criss-cross slits (see process photos in post above). 

Place in the oven for 30-35 minutes until heated throughout and the pastry is golden brown. Let sit 10 minutes before gently cutting with a sharp knife. I felt it was easiest to cut into the slits that were made earlier. Serve with Gravy if desired. Enjoy! 

Instant Pot Veggie Stew

 From:  Instant Pot Veggie Stew - Brand New Vegan

Yield:  8

Ingredients

Scale

1x

2x

3x

½ med Onion ((minced))

1 stalk Celery ((minced))

1 med Carrot ((minced))

2 cloves Garlic ((minced))

¼ cup Vegetable Broth ((low sodium))

8 oz White Button Mushrooms

8 oz Portobello Mushrooms ((chopped))

1 tsp Italian Seasoning

1 tsp Rosemary

½ tsp Rubbed Sage

½ cup Red Wine

1 can Diced Tomatoes ((15oz))

1 can Tomato Sauce ((8oz))

3 cups Vegetable Broth ((Low Sodium))

2 med Carrots ((diced))

1 stalk Celery ((diced))

1 cup Green Beans (frozen or fresh) ((diced))

2 med Yukon Gold Potatoes ((diced))

1 Tbs Balsamic Vinegar

½ tsp Salt

½ tsp Kitchen Bouquet

¼ tsp Ground Pepper

¾ cup Pearl Onions

4 oz Frozen Peas

2 Tbs Corn Starch

Instructions

1.  Set your IP to SAUTE mode and select LESS

2.  Saute first 4 ingredients (onion, celery, carrot, and garlic) until soft and translucent

3.  Add Italian Seasoning, Rosemary, and Sage

4.  Add mushrooms and saute until all liquid has evaporated  

(It's ok if veggies slightly brown and stick a little)

5.  Deglaze pan with Red Wine, scraping up any bits on the bottom.

6.  Add Tomatoes, Tomato Sauce, and Vegetable Broth

7.  Add all remaining veggies except Pearl Onions and Peas

8.  Add seasonings

9.  Attach lid to Instant Pot, 

10.  Ensure Release Valve is set to SEALING, 

11.  Press MANUAL MODE and set timer to 15 minutes

12.  Once finished, cover steam release with towel and CAREFULLY release all pressure

13.  Remove lid and stir in pearl onions, peas, and cornstarch slurry

14.  Stir and serve

Mexican Chicken Casserole

 From:  Mexican Chicken Casserole – WellPlated.com

Serves:  6-8

1 cup uncooked quinoa

1 tablespoon extra-virgin olive oil

1 yellow onion chopped

1 green bell pepper chopped

1 red bell pepper chopped

1 pound boneless skinless chicken breasts cut into bite-size pieces (about 2 large breasts)

1 tablespoon, plus 2 teaspoons chili powder

1 ½ teaspoons ground cumin

½ teaspoon kosher salt

½ teaspoon ground black pepper

¼ teaspoon cayenne pepper

1 teaspoon minced garlic about 2 cloves

1 can fire-roasted diced tomatoes (15 ounces) well drained

1 can black beans (15 ounces) , rinsed and drained

1 cup plain nonfat Greek yogurt

½ cup freshly grated sharp cheddar cheese divided

½ cup freshly grated mozzarella cheese divided

Fresh cilantro for serving

Instructions:

Preheat the oven to 350 degrees F. Coat a large casserole dish (9×13 inch or similar) with nonstick spray and set aside.

Place 2 cups water and quinoa in a large saucepan, then bring to a low boil. Reduce heat to low, cover, and let cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.

In a Dutch oven or similar large, deep sauté pot, heat the olive oil over medium high. Add the onion, green bell pepper, and red bell pepper. Sauté until slightly softened, about 5 minutes. Add the chicken, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the chicken is cooked through and no longer pink, about 4 to 5 minutes. Add the garlic and drained tomatoes and cook 1 additional minute. Remove from the heat. Stir in the black beans, reserved quinoa, Greek yogurt, 1/4 cup cheddar cheese, and 1/4 cup mozzarella cheese. Taste and adjust seasoning as desired.

Transfer the mixture to the prepared baking dish and spread evenly in the pan. Top with remaining cheddar and mozzarella. Bake, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes. Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn. Let rest 5 minutes, sprinkle with chopped cilantro, and serve.

Shrimp and Wild Rice Casserole

 From:  Philly's Texas Shrimp bag

Serves:  6-8

Ingredients:
1 (8 oz) package of wild rice
1 pound shrimp (31/40 count) peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
3/4 cup mushrooms, thinly sliced
1 (10 3/4 ounce) can condensed cream of mushroom soup
2 cups grated sharp cheese
Pepper to taste

Directions:

(Rice can be made 1 day in advance)

Preheat oven to 325

Cook rice according to package directions minus 1/4 cup water.  Set aside to cool.  Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute.  Drain immediately and set aside.

Melt butter in a medium saucepan and saute the pepper, onion, and mushrooms until soft, about 5 minutes.

In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables.  Add salt and pepper to taste.  Mix well.  Spray an 11 x 7 glass casserole dish with vegetable spray.  Place the mixture in the pan and top with remaining 1/2 cup cheese.  Bake for 30 minutes, until bubbly.

Udon noodle stir-fry

 From: https://www.delicious.com.au/recipes/hokkien-noodle-stir-fry/kr4202vl?r=recipes/collections/w2dc4x9o

Serves:  2 very large portions

INGREDIENTS

2 tablespoons sesame oil

4 tablespoons soy sauce

1 tsp rice vinager

2 tsp smooth peanut butter

dash of black pepper

1/2 teaspoon chilli flakes, plus extra to serve

1/2 onion, sliced

1 garlic clove, chopped small

1 (1/4 to 1/2 inch) piece of ginger, chopped small

1 small bok choy, finely sliced

1 small head of broccoli, cut into florets

2 carrots, finely sliced

8 baby corn cobs, chopped into bite-sized pieces

1/2 red capsicum, finely sliced

5 button mushrooms, cleaned and quartered

1/4 red cabbage, shredded

1 bundle of Udon Noodles (The package I bought came wrapped in bundles.)

Instructions:

1.  To make the dressing, in a small bowl, mix 1 tablespoon of the sesame oil with the soy sauce through chilli flakes. Set aside.

2.  Heat the remaining sesame oil in a wok or large saucepan over high heat, add the onion, garlic and ginger and cook for 2minutes, or until the onion is softened. Throw in all the veggies and stir-fry for 10–15minutes, until tender.

3.  Cook the noodles according to the packet instructions, drain and add to the veggies. Toss through the dressing and cook for 2minutes to allow the noodles to soak up the flavor.

4.  Divide the stir-fry between serving bowls, add more chilli flakes if you like it spicy.

Lasagna, Vegetable

 Makes 12 servings

Ingredients

• ▢8-10 lasagna noodles
• 1 head of broccoli diced small
• 4 Carrots diced small
• 2 zucchini diced small
• ▢
• ▢1-2 teaspoons dried basil
• 1 teaspoon dried oregano
• ▢4 cloves of garlic, minced
• ▢½ teaspoon salt
• ▢¼ teaspoon crushed red pepper flakes optional
• ▢½ onion 
• 1 can tomato paste
• ▢16 ounces cottage cheese


• ▢
• ▢
• ▢1 jar spaghetti sauce (I like Aldi organic marinara)
• ▢2 cups shredded Mozzarella Cheese divided
• Instructions

• Turn oven to 350.  Prepare 9x13 pan with nonstick cooking spray.
• Put broccoli, carrot, zucchini, onion in saute pan.  Cook until softened.
• Add garlic and cook for 1-2 minutes.


• Add in salt, oregano, basil, and crushed red pepper flakes.  Stir to combined well.  
• Add tomato paste and mix into veggies.  Once it is well mixed, add the pasta sauce.
• Turn down heat and keep it warm.  Just enough heat to let the flavors come together.
• Cook noodles according to package.
• While the noodles are cooking, combined the cottage cheese and mozzarella.
• When the noodles are done, you can start building the lasagna.  Put a little sauce on the bottom.  Next, put 1/2 the noodles, then 1/2 the cheese, then 1/2 the sauce.  I make two layers.
• Cook for 30 - 45 minutes or until heated through.  
• Let the lasagna sit for 10 minutes before serving. 

Lasagna

 From:  https://amindfullmom.com/instant-pot-lasagna/

Servings: 6

Ingredients

• ▢6-8 no-boil or oven ready lasagna noodles
• ▢1/2 pound hamburger (replace with a mix of broccoli, carrots, and zucchini diced small for a vegetarian option *I think adding tomato paste to veggies add flavor)
• ▢2 teaspoons Italian seasoning divided
• ▢1 teaspoon minced garlic
• ▢¼ teaspoon crushed red pepper flakes optional
• ▢½ onion chopped
• ▢16 ounces ricotta cheese


• ▢1 egg
• ▢½ teaspoon garlic powder
• ▢⅓ cup Parmesan cheese freshly grated
• ▢3 cups spaghetti sauce (I like the organic sauce from Aldi)
• ▢2 cups shredded Mozzarella Cheese divided
• Instructions

• Turn the Instant Pot to Saute and let heat for a couple of minutes.
• Saute meat until most of the pink is gone.  (If using the vegetarian option: Cook your veggies in a saute pan until they are bright and colorful.  If there is water in the pan after cooking, pour off.  Add the 6 oz can tomato paste.  Mix. )


• Add 1 teaspoon Italian Seasoning, minced garlic, and diced onion. Saute for 3-5 minutes.  
• Once meat is browned, remove from pressure cooker using a slotted spoon. Turn Instant Pot off.
• Pour in 1 ½ cups of water into the Instant Pot Inner Pan and Scrape up any browned bits of meat with a spoon or spatula.
• Add in trivet to the Instant Pot right over the water.
• Mix together the ricotta cheese with an egg, 1 teaspoon Italian Seasoning, ½ teaspoon garlic powder, and grated Parmesan cheese. If you want a little kick to your lasagna, add in the crushed red pepper flakes as well.
• In a 7 by 3-inch springform pan or 7 by 3-inch oven-safe cake pan, layer the ingredients for the lasagna. Start with a thin layer of marinara sauce. Break up oven-ready lasagna noodles to fit to cover the bottom of the baking pan. Top with half the ricotta cheese mixture. Sprinkle with half the meat and onion mixture. Cover the meat mixture with marinara sauce and then sprinkle with light layer of mozzarella cheese. Add another layer of lasagna noodles, breaking to fit in a single layer over the marinara sauce. Top with remaining ricotta cheese mixture. Sprinkle with remaining meat mixture. Top with another layer of marinara sauce and then sprinkle with a light layer of mozzarella cheese. Add the final layer of lasagna noodles, breaking to fit again. Top with a generous layer or tomato sauce. Sprinkle generously with shredded Mozzarella Cheese.
• Place the lasagna pan on a tin foil “sling” to help lower and lift lasagna out of Instant Pot and then place the lasagna on the trivet inside the pressure cooker. If you are worried about condensation forming on the top of your lasagna, loosely cover with foil.This will prevent any condensation from forming on the cheese layer.
• Place lid on pressure cooker and be sure your instant pot is sealed.
• Set to cook on high pressure for 22 minutes if NOT covered with foil, 27 minutes if covered with foil.
• Let the pressure release for 10 minutes and then do a quick release for any remaining pressure.
• If you would prefer a browned top to your lasagna, remove lasagna from the Instant Pot and place on a cookie sheet. Place lasagna under broiler for 3-6 minutes, watching carefully, as to not burn.
• Let the lasagna sit for 10 minutes before serving. 

Equipment Needed

• Electric Pressure Cooker (6 or 8 quart)
• 7 inch springform pan

Notes

Condensation: If you are worried about condensation forming on the top of your lasagna, loosely cover with foil and add 5 minutes to cook time. This will prevent any condensation from forming on the cheese layer. If you skip that step, just lightly dab off any moisture that occurs and then broil to perfection!

To Prepare in Advance: Assemble and refrigerate for up to 24 hours before pressure cooking (I would recommend using a 7-inch cake pan versus a springform pan to prevent leaks.)

Storage: Store leftover lasagna in a sealed container for up to 3 days in the refrigerator. 

Easy 30-Minute Homemade Chicken Noodle Soup

 From:  https://www.averiecooks.com/easy-30-minute-homemade-chicken-noodle-soup/

YIELD: ABOUT 12 CUPS

 TOTAL TIME: 35 MINUTES

 PREP TIME: 5 MINUTES

 COOK TIME: ABOUT 30 MINUTES

INGREDIENTS:

• 2 tablespoons olive oil
• 1 cup carrots, peeled and sliced thin (about 1 1/2 large carrots)
• 1 cup celery, sliced thin (about 2 stalks)
• 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
• 2 garlic cloves, minced
• 64 ounces (8 cups) low-sodium chicken broth, plus more if desired
• 2 bay leaves
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon dried oregano
• 1 teaspoon pepper, or to taste
• 12 ounces wide egg noodles (or your favorite noodles or pasta)
• 2 cups shredded cooked chicken (use store bought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
• 3 to 4 tablespoons fresh flat-leaf parsley leaves, finely chopped
• 1 tablespoon lemon juice, optional
• salt, to taste

DIRECTIONS:

1. To a large stockpot, add the oil and heat over medium-high heat to warm.
2. Add the carrots, celery, onion, and sauté for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
3. Add the garlic and sauté for another 1 to 2 minutes.
4. Add the chicken broth, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes or until vegetables are fork-tender. Note – If you like brothier soup, add additional broth, possibly as much as an additional 64 ounces because as time passes the noodles will continue to absorb broth.
5. Add the egg noodles and boil mixture for about 10 minutes, or until noodles are soft and cooked through. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay. At the end you will adjust the salt level.
6. Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through. Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.