Day 26.
We’re having vegan chicken noodle soup today.
When dreaming up this blog, this was one of the first family-favorite recipes that popped into my mind to convert. It’s a great comfort food. It was just a matter of finding the right original chicken noodle soup to convert into a veggie version. This one from My Kitchen in the Rockies is nice and simple without any added nonsense.
Vegan Chicken Noodle Soup
Serves 6-8.
Ingredients
7 1/2 cups chicken-style veggie broth or vegetable homemade stock
2 bay leaves
1 1/2 onions, diced
3 ribs celery, cut into 1/2-inch pieces (I leave this out due to allergy and increase my other veggies)
4 carrots, cut into 1/2-inch pieces
1 1/2 teaspoons dried sage
2 1/2 teaspoons house seasoning mix (4 parts kosher salt, 1 part each black pepper and garlic powder)
4 cups of cubed vegan chicken substitute (chicken seitan, Mah Way chicken nuggets, etc.) or chickpeas, cooked
about 1/2 pound egg noodles
3 tablespoons margarine
3 tablespoons flour
1 ounce miso paste or 1/4 cup nutritional yeast
Method
In a large pot, bring the broth, bay leaf, onion, celery, and carrots to a simmer. Simmer for 5 minutes.
Add the sage, salt, pepper, and chicken breasts and simmer, partially covered, until just done, about 25 minutes.
In a small bowl, stir the margarine and flour together to form a paste.
Remove the bay leafs from the pot and whisk the butter mixture into the liquid.
Simmer until thickened, 1 to 2 minutes.
Stir in the cooked egg noodles and miso paste (or nutritional yeast) and simmer until just heated through. (I actually just turned the heat back up the last 10 minutes and threw in the raw noodles, that worked fine.)
Recipe adapted from My Kitchen in the Rockies’ original recipe.
The Results
Holy cowabunga this soup is fantastic. It is so rich and flavorful. My sister and I have been discussing the use of nutritional yeast for a soup thickener. It’s supposed to make veggie broth more, I don’t know, greasy or thick like real chicken broth.
I didn’t make it out to the specialty store that stocks nutritional yeast, so I grabbed some miso soup paste at my grocery store. It’s yeast, too, so I figured it’d be about the same impact on the broth.
Whether it’s because of the more stock-like broth or because of the fantastically simple ingredients, this soup is absolutely fabulous. Our toddler, who is about to turn 2, actually said “mmm…mmm….good” after she swiped some of my noodles from the chef’s test bowl.
Tip: I suggest, if you’re planning on eating this the next day or expect a lot of leftovers, cook and package the noodles separately. While still delicious, the noodles get super soggy and turn this soup into more of a pasta dish when stored overnight in the soup.
This post is linked at No Whine Wednesday, Recipes I Can’t Wait to Try, Full Plate Thursday, Laura’s Tasty Tuesday, Wordless Wednesday, Whatcha’ Makin’ Wednesday, It’s a Keeper Thursday, Friday Favorites and I’m Lovin’ It.
Vegan Chicken Noodle Soup
Holy cow this vegan chicken noodle soup with egg noodles and carrots soup is fantastic. It is so rich and flavorful. The miso/nutritional yeast is so amazing!
Ingredients
- 7 1/2 cups chicken-style veggie broth or vegetable homemade stock
- 2 bay leaves
- 1 1/2 onions, diced
- 3 ribs celery, cut into 1/2-inch pieces (I leave this out due to allergy and increase my other veggies)
- 4 carrots, cut into 1/2-inch pieces
- 1 1/2 teaspoons dried sage
- 2 1/2 teaspoons house seasoning mix (4 parts kosher salt, 1 part each black pepper and garlic powder)
- 4 cups of cubed vegan chicken substitute (chicken seitan, Mah Way chicken nuggets, etc.) or chickpeas, cooked
- about 1/2 pound egg noodles
- 3 tablespoons margarine
- 3 tablespoons flour
- 1 ounce miso paste or 1/4 cup nutritional yeast
Instructions
- In a large pot, bring the broth, bay leaf, onion, celery, and carrots to a simmer. Simmer for 5 minutes.
- Add the sage, salt, pepper, and chicken breasts and simmer, partially covered, until just done, about 25 minutes.
- In a small bowl, stir the margarine and flour together to form a paste.
- Remove the bay leafs from the pot and whisk the butter mixture into the liquid.
- Simmer until thickened, 1 to 2 minutes.
- Stir in the cooked egg noodles and miso paste (or nutritional yeast) and simmer until just heated through. (I actually just turned the heat back up the last 10 minutes and threw in the raw noodles, that worked fine.)
