Vegetarian Chicken Noodle Soup Vince Seeley 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.).

CHICKPEA NOODLE SOUP



Chickpea Noodle Soup image

The perfect combo of simple + comfort + flavor, this Chickpea Noodle Soup is a wholesome cold-and-flu-fighting champ. Though we love it enough to make it when we're feeling just fine, too!

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 14

1 tablespoon olive oil
1/2 medium yellow onion (diced (about 1 cup))
2 carrots (peeled and diced (about 1 cup))
1 celery stalk (diced (about 1/2 cup))
1 medium clove garlic (minced)
1/2 teaspoon dried thyme (or 2 teaspoons fresh thyme)
1/4 teaspoon ground turmeric
1/2 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
4 cups 32 ounces low-sodium vegetable broth
1 15-ounce can chickpeas, drained
1 and 1/2 cups egg noodles (or substitute a vegan pasta if you prefer)
1/4 cup fresh parsley (minced)
1 tablespoon freshly squeezed lemon juice (plus lemon wedges for serving if desired (optional but highly recommended))

Steps:

  • Set a medium soup pot over medium-low heat. Add olive oil. When hot, add the onion, carrots, and celery. Cook, stirring occasionally, until softened - about 8 minutes.
  • Add the garlic, thyme, turmeric, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, for one more minute.
  • Add the broth and chickpeas. Stir. Increase heat to high and bring to a boil. Add egg noodles or other pasta. Stir and reduce heat to low for a simmer. Cook until pasta is al dente - my bag of egg noodles calls for 10 minutes, but your pasta may take a different amount of time, so check your pasta package.
  • When pasta is cooked, remove from heat. Stir in parsley and lemon juice if using. Taste and add additional salt and pepper if desired. Serve.

VEGETARIAN "CHICKEN" NOODLE SOUP - VINCE SEELEY



Vegetarian

Make and share this Vegetarian "chicken" Noodle Soup - Vince Seeley recipe from Food.com.

Provided by Lastar Wellness

Categories     Easy

Time 8h

Yield 8 serving(s)

Number Of Ingredients 8

chicken noodle soup
1 quorn chicken tenders (bag)
8 cups water
4 vegetable bouillon cubes
6 carrots, sliced
2 celery ribs, sliced
1 small noodles, cooked
add a pinch thyme, marjoram, salt, pepper, basil (this is what I add)

Steps:

  • Throw all ingredients EXCEPT noodles in a pot to simmer until vegetables are tender or put in crockpot and let it cook on low all day. Cook noodles separately (so they don't absorb the veg. broth) and add last when vegetables are done cooking.
  • You can add any other vegetables your family likes (most people would probably like onions, but I'm out numbered 3-1 on the onions in my house) This recipe is so easy and very tasty!

Nutrition Facts : Calories 20.2, Fat 0.1, Sodium 44.3, Carbohydrate 4.7, Fiber 1.4, Sugar 2.3, Protein 0.5

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