Recipe for Mock Chicken Noodle Soup 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
5 oz Fresh dill, (1-1/2 bunches)
2 oz Fresh parsley, (1 bunch)
1 med -sized onion, scored
2 med -sized carrots, halved lengthwise, cut into 2-inch chunks
2 med -sized parsnips, halved lengthwise, cut into 2-inch chunks
2 lrg Stalks celery, halved
1 med -sized turnip, halved and quartered
2 tsp Salt
1 tbl Vegetable broth powder or 3 vegetable bouillon cubes
10 cup Water
Instructions:
Instructions: Lots of noodles in a clear broth that relies on fresh dill for its aromatic flavor. A good first course soup.

Note: As mentioned into the introductory paragraphs, you can substitute any other noodles that you think are appropriate.

Preparation:
Tie a string around dill and parsley stalks for easy removal later. Combine all ingredients except noodles in a 6-quart pan. Bring to a boil; reduce heat and simmer covered for 1-1/2 hours. Remove dill and parsley. Simmer 10 minutes uncovered. For best flavor, cover soup and refrigerate several hours or overnight. Remove vegetables. Boil noodles in soup broth for 6 minutes. Slice carrots and parsnips and return to soup if desired.

Yield: 8 to 10 servings

End of recipe: Hope this recipe can be used by vegetarians on this list who need a mock chicken soup recipe.

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