Meatless Monday Vegetarian Chicken Free Noodle Soup Recipes

CHICKENLESS-CHICKEN NOODLE SOUP

Chickenless-Chicken Noodle Soup image

Number Of Ingredients 11

Ingredients

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.

VEGETARIAN CHICKEN NOODLE SOUP

Vegetarian Chicken Noodle Soup image

A vegetarian chicken noodle soup recipe adapted from a (non-vegetarian) recipe by Tyler Florence.

Provided by Oh My Veggies

Categories Appetizer Side Dish

Time 35m

Number Of Ingredients 12

Ingredients

2 tbsp. olive oil (chopped)
2 medium onions
6 garlic cloves (minced)
4 medium carrots (sliced)
4 celery ribs (sliced)
8 fresh thyme sprigs
2 bay leaves
1 - 14 oz package oz firm tofu
4 quarts vegetable broth
12 oz dried wide egg noodles
½ c fresh flat-leaf parsley (chopped)
salt and pepper to taste

Steps:

Heat oil in large Dutch oven over medium heat.
Add onions, garlic, carrots, celery, thyme and bay leaf. Cook and stir for 3 minutes; add tofu. Cook for an additional 5 minutes or until vegetables are softened, but not browned.
Add broth and bring to a boil. Once the mixture is boiling, add egg noodles and simmer for 8 minutes. (The noodles will be slightly undercooked, but don't worry--they'll continue cooking after removed from heat. This way, the noodles won't be mushy.)
Season with salt and pepper and garnish with parsley before serving.

Nutrition Facts : Calories 294 kcal, Sugar 8 g, Sodium 1930 mg, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 44 g, Fiber 3 g, Protein 12 g, Cholesterol 36 mg, UnsaturatedFat 6 g, ServingSize 1 serving

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

Ingredients

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.).

MEATLESS MONDAY VEGETARIAN CHICKEN-FREE NOODLE SOUP

Meatless Monday Vegetarian Chicken-Free Noodle Soup image

Make and share this Meatless Monday Vegetarian Chicken-Free Noodle Soup recipe from Food.com.

Provided by Denise J

Categories Kid Friendly

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 large onion, diced
4 stalks celery, sliced
6 large carrots, sliced
1 (14 ounce) can great northern beans, drained and rinsed
1 cup kale, chopped
5 teaspoons better than boullion no chicken base
12 ounces reames frozen egg noodles
2 bay leaves
1 teaspoon sage
1 teaspoon thyme
1/4 teaspoon black pepper
12 cups water

Steps:

Saute onion, carrot and celery for a few minutes in a bit of water until they just begin to soften. (This step can be omitted if you cook it longer in the crock pot).
Add the vegetables, plus all other ingredients except noodles to crock pot, cook on high for 3.5 hours. Add noodles for remaining 30 minutes or until tender and cooked through.

Nutrition Facts : Calories 247.6, Fat 2.3, SaturatedFat 0.6, Cholesterol 35.9, Sodium 90.7, Carbohydrate 47.1, Fiber 6.5, Sugar 4.5, Protein 10.4

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