Meatless Monday Vegetarian Chicken Free Noodle Soup Recipes
CHICKENLESS-CHICKEN NOODLE SOUP
Number Of Ingredients 11
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
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
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
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
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
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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