Chickenlesschickennoodlesoup Recipes

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CHICKENLESS-CHICKEN NOODLE SOUP



Chickenless-Chicken Noodle Soup image

Number Of Ingredients 11

2 TBSP ghee or olive oil
1 large sweet onion, finely diced
3 large carrots, peeled and diced
3 large celery stalks, diced
3 cloves garlic, minced
2 golden Yukon potatoes, cleaned and diced
8-10 cups no chicken broth (made with water and Better Than Bouillon No Chicken Base)
1 ½ cups Gardein™ Meatless Chick'n Strips
8 oz. noodles of your choice (I used egg noodles)
1 TBSP parsley
Salt and pepper to taste

Steps:

  • In a stock pot add the ghee, onions, carrots, celery, and potatoes.
  • Cook the veggies over medium heat until the onions become translucent, about 5-6 minutes.
  • Add the garlic and cook another minute.
  • Add the chickenless stock and bring to a boil, once you have reached a boil, reduce heat to a simmer and let simmer for about 20 minutes.
  • Add the noodles and bring back to a boil. How long you boil again depends on the type of noodle using. Whatever the package says for cooking time.
  • Add the fake chicken and parsley and simmer until the soup is evenly warmed.
  • Add salt and pepper to taste.
  • Serve warm.

CHICKENLESS CHICKEN NOODLE SOUP



Chickenless Chicken Noodle Soup image

I dont like chicken too much, so this is the recipe I came up with that doesnt use actual chicken. I love it.

Provided by CrystalA

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

7 cups water
7 chicken bouillon cubes
1/2 can cream of chicken soup
8 ounces egg noodles (I use the wide ones)
1 can Veg-All
1/2 teaspoon dried dill weed
1/4 teaspoon of chopped bay leaves or 1 bay leaf
salt and pepper
1 dash celery salt, if you have it

Steps:

  • Bring the water almost to a boil and add the cubes.
  • Dissolve cubes.
  • Once it has reached a boil pour in egg noodles.
  • Cook for 5 minutes and then add vegall, cream of soup, dill weed, bay leaf, salt, pepper, and celery salt.
  • Continue cooking for 5 minutes.
  • Serve with a nice grilled cheese sandwich.
  • PS Will thicken upon standing.

COPYCAT CHICKEN NOODLE-O SOUP



Copycat Chicken Noodle-O Soup image

I grew up on Campbell's® chicken soups but my favorite was the NoodleO's®. Mainly due to the manageable size noodle for the spoon but also because the texture of the noodle was firmer and not mushy like the others. As an adult, I set out to make a copycat version and it took several attempts before getting it right. My previous attempts lacked the tang that you get with a can and the secret ingredient ended up being lemon juice. Who would have thought? Serve with crackers if desired.

Provided by Soup Loving Nicole

Time 50m

Yield 4

Number Of Ingredients 10

4 cups organic chicken broth
4 cups water
⅓ cup diced carrots
¾ teaspoon chicken soup base (such as Better than Bouillon®)
¼ teaspoon dried marjoram
⅛ teaspoon dried thyme
⅛ teaspoon onion powder
¾ cup ditalini pasta
½ cup chopped cooked chicken
1 teaspoon lemon juice, or to taste

Steps:

  • Bring broth, water, carrots, soup base, marjoram, thyme, and onion powder to a boil in a large pot. Reduce heat and simmer for 15 minutes.
  • Add pasta and return to a boil. Boil for 15 minutes. Turn heat off and stir in chicken and lemon juice.

Nutrition Facts : Calories 135.5 calories, Carbohydrate 18.3 g, Cholesterol 19.4 mg, Fat 2.3 g, Fiber 1 g, Protein 9 g, SaturatedFat 0.4 g, Sodium 1336.5 mg, Sugar 2.5 g

CHICKENLESS NOODLE SOUP



Chickenless Noodle Soup image

My husband had a cold recently, and craved that old-timey chicken noodle soup--however, we recently decided we're not chicken-eaters anymore. So I experimented, and came up with this, which borrows from my Grandfather's Best Ever Chicken Noodle Soup, but with a vegetarian spin. My DH and DD now request it all the time. It is definitely time-consuming to make pasta from scratch, but the dill noodles are SO delicious. (I would love to do a vegan version of this, but still haven't found a good recipe for vegan noodles. If you have one you would recommend, I would love to hear from you!) Cooking time does not include time to soak beans.

Provided by Serah B.

Categories     Beans

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon dried dill weed (or 1/2 Tbsp fresh)
1 egg
1/8 cup water
1/2 tablespoon olive oil
8 cups vegetable broth
1 lb dried great northern beans, soaked overnight
1 small onion, diced
4 carrots, chopped into coins
2 stalks celery, chopped with leaves
2 teaspoons poultry seasoning (try Salt Free Poultry Seasoning)
1 -2 bay leaf

Steps:

  • To make noodles: Mix flour, salt and dill in medium bowl. Make a well in the center of the flour mixture.
  • In small bowl, mix egg, water and oil. Pour into well in flour mixture, and mix thoroughly. If dough is too dry/crumbly, add a few drops of water. If dough is too sticky, add a bit of flour.
  • Gather dough into ball. Knead on lightly floured surface about 5 minuted until smooth and elastic.
  • Divide dough in half. Keeping remaining dough covered, roll one half at a time into a paper-thin rectangle on a generously floured surface. Loosely fold rectangle into thirds. Cut into 1/4 inch pasta strips with a sharp knife. Unfold strips and lay out to dry (I usually hang mine over the backs of my kitchen chairs). Let stand 30 minutes until dry. (If you roll the pasta thick, it will take longer to dry).
  • While pasta dries, begin soup. In a large pot, add vegetable broth, poultry seasoning, bay leaf, beans, onion, carrots, and celery.
  • Bring to a boil. Reduce heat and simmer until beans and veggies are tender and flavors are well-blended, about 30-40 minutes.
  • Add dill pasta. Simmer 5-10 minutes until pasta is tender.
  • Enjoy!
  • Can be frozen; reheats well.

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