Chicken Un Noodle Soup Vegan Recipes

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VEGETARIAN "CHICKEN" NOODLE SOUP



Vegetarian

When you aren't feeling well, what's better than a homemade bowl of chicken noodle soup? Well, no-chicken noodle soup, of course! ;) You can even substitute vegetarian ingredients in your grandma's classic recipe, for a delicious, comforting meal. Or you can just try my simple recipe below.

Provided by hlkljgk

Categories     Vegan

Time 45m

Yield 2 quarts, 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
2 carrots, peeled and chopped
1 parsnip, peeled and chopped
1 medium onion, chopped
2 celery ribs, chopped
2 bay leaves
salt and pepper
6 cups vegetable broth (I recommend Imagine No-Chicken broth)
1 lb vegetarian chicken strips, cubed (I recommend Lightlife's Chik'n Style Strips)
1/2 lb egg noodles (I recommend De Boles Organic Eggless Ribbon Style Pasta)
2 tablespoons fresh parsley, chopped
1/4 cup fresh dill, chopped

Steps:

  • 1. Heat the oil in a large pot over medium heat.
  • 2. Add the carrots, parsnip, onion, and celery and cook until soft, about 5 minutes.
  • 3. Add the bay leaves and season with salt and pepper, to taste.
  • 4. Add broth, turn up the heat, bring to a boil.
  • 5. Add the veggie chicken chunks, return to a boil, then reduce heat to medium.
  • 6. Add noodles and simmer until the noodles are tender, about 8 minutes.
  • 7. Remove from heat.
  • 8. Add parsley and dill, stir, remove the bay leaves and serve.
  • 9. (Add water or more broth to reach desired thickness.).

CHICKEN-"UN" NOODLE SOUP (VEGAN)



Chicken-

A great way to enjoy an old favorite, minus the chicken! Frozen, cubed tofu is used to mimic the chicken and impart protien into this wonderful, cold-chasing soup. Easy enough for a beginner chef, too.

Provided by merron-iru kami

Categories     Clear Soup

Time 1h20m

Yield 20-24 serving(s)

Number Of Ingredients 15

6 cups vegetable stock
4 cups water
1 cup finely chopped onion
1 cup carrot, cut into small rounds
1 cup sliced celery, plus any leaves
1 cup red skin white potato, cubed
1 large tomatoes, diced
1 bulb of garlic, peeled and chopped (8-10 cloves)
1 tablespoon garlic powder (optional)
1 teaspoon ground rosemary
kosher salt
fresh ground pepper
1 (12 ounce) package tofu, pre-frozen and thawed
16 ounces dry pasta, in a fun, petite shape
2 tablespoons Braggs liquid aminos (optional)

Steps:

  • (Note: A day ahead of time, you will wish the place the block of tofu, still in it's original store packaging, in the freezer until frozen solid. On the day you plan to make this soup, remove the tofu from the freezer and allow it to thoroughly defrost. Prep time does not include freezing.).
  • Add first 12 ingredients to a large stock pot. Bring to a low boil.
  • Once the soup is boiling, remove the tofu from it's packaging and drain. You may wring out the block of tofu like a sponge, ensuring that it is as dry as possible, before cutting it into small dice and adding it to the stock pot.
  • Once the vegetables have attained your prefered doneness, add the dry pasta to the pot. Cook until pasta is 'al dente' (aproximately 5-7minutes), remove soup from heat, add Braggs (if using) and serve!

Nutrition Facts : Calories 105.4, Fat 1, SaturatedFat 0.2, Sodium 12.3, Carbohydrate 19.7, Fiber 1.3, Sugar 1.5, Protein 4.4

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