Thoughts on Chicken Soup...
 

It seems that many chicken soups have noodles, rice, or potatoes in them, grr!

While enjoying some Chinese take-out today (sans rice) I realized that I could do an "egg flower" in regular chicken soup instead. That's where you drizzle beaten egg into your soup while you stir it, and get egg shreds in the soup. What do folks think, would that be "noodly" enough? I haven't tried it, aside from the Hot & Sour I was enjoying this afternoon.

Just a thought. I'm thinking a lot about cooking today - must be hungry!
Solarmama

I make "noodles" out of egg white with a bit of soy flour! i make a thin pancake in a non-stick pan and then cut it in strips. The egg drop soup idea works too and is easier. I sometimes use leftover spaghetti squash if I'm feeling lazy.

What about adding lentils? Or pieces of turnip to simulate potatoes? I've never had turnips, but am trying them this week. Was looking through my book and found they are okay in Phase 1 on SBD.

White beans or Cannelini make a good noodle substitution in soups, too.

I actually ran across a recipe for egg drop soup that did this. I think it was chicken broth, 2 eggs, and soy sauce if i'm not mistaken.

Thanks for the suggestions ladies! I think I'll be making some soup soon!

Solar

Another option is to use cauliflower, which I have used in another soup recipe to replace potatoes. It's surprisingly good, esp. if you saute it with a bit of garlic beforehand.