Vegan No Chicken Noodle Soup Recipes
VEGAN NO-CHICKEN NOODLE SOUP
Provided by Jenny Engel & Heather
Time 35m
Number Of Ingredients 16
Steps:
- Heat a 4-quart saucepan over medium heat. Add butter, onion, and garlic. Cook 3 to 5 minutes, or until softened.
- Add carrot, celery, chicken, poultry seasoning, sea salt, pepper, and bay leaf. Cook 3 to 4 additional minutes.
- Add broth, water, and spaghetti pieces, cover pan with a lid, and bring soup to a simmer. Cook 16 to 18 minutes, or until noodles are cooked through. Discard bay leaf.
- Remove from heat and add lemon juice and brown rice syrup. Add more sea salt and pepper, if desired.
- Top with parsley (if using) and serve warm.
- Tip: For a gluten-free version that even Grandma would love, use rice noodles and gluten-free vegan "Chick'n".
VEGAN NOT-CHICKEN NOODLE SOUP
This soothing, comforting soup is just like I remember from my childhood- made even more delicious in this vegan version.
Provided by Crystal Pirri
Categories Dinner
Time 50m
Number Of Ingredients 10
Steps:
- Combine all ingredients except noodles in a large soup pot.
- Turn burner on high and let soup come to a boil.
- Reduce to a simmer and cook for 20 more minutes, or until the carrots are tender.
- Stir in the ramen noodles 5 minutes before serving.
Nutrition Facts : Calories 397 kcal, Carbohydrate 65 g, Protein 15 g, Fat 10 g, SaturatedFat 4 g, Sodium 1823 mg, Fiber 11 g, Sugar 10 g, ServingSize 1 serving
FAUX-KIN NOODLE SOUP (VEGAN CHICKEN NOODLE SOUP)
This warm vegan noodle soup is just thing when you're feeling under the weather and want some soup like mom used to make, only vegan style.
Provided by Stephanie
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Saute carrots, celery, onion, leek, and shallot in a soup pot over medium-high heat until onion is translucent and carrots lose their crunch, 7 to 10 minutes.
- Pour broth over vegetables in the pot and bring to a rolling boil. Dissolve bouillon into broth; reduce heat to a simmer.
- Add parsley, bay leaves, thyme, salt, and pepper. Cook until carrots are soft, about 10 minutes more.
- Add pasta and seitan and cook until pasta is al dente, another 7 to 10 minutes.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 78.7 g, Fat 1.9 g, Fiber 8 g, Protein 33.1 g, SaturatedFat 0.3 g, Sodium 774.6 mg, Sugar 8.7 g
VEGAN NO CHICKEN NOODLE SOUP
Vegan, high protein, comforting noodle soup! I used Schaer gluten-free tagliatelle noodles: http://www.schaer.com/en/gluten-free-products/tagliatelle/ I used NOW Foods textured soy protein chunks: http://www.nowfoods.com/?action=itemdetail&item_id=3661 I used my Recipe #264657 for the seasoning. You could use Italian seasonings or something you like for a basic soup.
Provided by yogiclarebear
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large non-stick soup pot. Add garlic, onion, celery, and carrot and saute for 5 minutes, until onion begins to soften. (If skipping oil, simply boil vegetables right away.).
- Add broth, water, and seasonings. Bring to a boil, reduce heat, and simmer for 25 minutes.
- Add noodles. Simmer for another 8-10 minutes.
- Add textured soy protein chunks and frozen peas. Simmer for another 8-10 minutes.
- Check that everything is softened to your liking, season to taste with salt.
Nutrition Facts : Calories 65.2, Fat 0.7, SaturatedFat 0.2, Cholesterol 9, Sodium 33.9, Carbohydrate 13.2, Fiber 1.6, Sugar 2.3, Protein 2.2
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- Add olive oil or butter to the bottom of your stockpot or sauce pan and turn it on over medium-high heat.
- Add chopped onions, celery, and carrots, along with a sprinkle of salt and pepper. Saute until the onions become translucent, and the carrots and celery are just fork-tender (about 10 minutes). Stir occasionally.
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