VEGAN NO CHICKEN NOODLE SOUP

VEGAN NO CHICKEN NOODLE SOUP

This recipe is from America Goes Vegan by Glen Merzer and Tracy Childs 

This simple soup only takes about 20-30 minutes to make and is just as comforting and much more healing than the chicken noodle soup you grew up with! 

Be sure to check out our Chicken-Free Seasoning to use in this soup (sub 1-2 tablespoon(s) for the seasonings and miso if you like, or add even MORE flavor!) It can be used to make the broth used in this soup. 

(makes about 6 servings)

1 large onion, chopped

3 stalks celery, sliced

3 medium carrots, washed and sliced

½ small red bell pepper, finely chopped

2 teaspoons Italian or poultry seasoning

½ teaspoon dried dill or thyme

½ teaspoon turmeric

8 cups vegetable broth

4 cloves garlic, minced

1 teaspoon garlic powder

1 teaspoon onion powder

2 cups Butler Soy Curl pieces, large pieces broken in half

½ cup frozen peas (optional)

4 ounces uncooked spaghetti noodles, broken in half.

freshly ground pepper, to taste

2 tablespoons light miso paste (optional—see Chef’s Note)

INSTRUCTIONS

1. In a medium-large pan, dry sauté the onion, celery, bell pepper, and carrots with the dry herbs and turmeric over medium heat for a few minutes, then add about ½ cup of the broth. Cover and reduce heat to allow the veggies to soften for a few minutes.
2. Add the garlic, broth, seasonings, and peas and bring to a boil.
3. Add the noodles and immediately stir well to avoid them sticking together, and after about 5 minutes or so, add the soy curls and boil for a few more minutes.
4. Reduce to rapid simmer and cook until noodles are tender, about 10 minutes.