Vegan Chicken Noodle Soup for the Animal Lover’s Soul

October 23rd, 2011 2:30 pm by Kelly Garbato

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There’s a chill in the air and a nip at my nose, and we’re slowly coming to the point at which I can’t leave the house with wet hair lest I end up walking around with an icicle helmet on my head. Winter, must you come again so soon?

The only upside to this cold weather that I can see – sweat pants and baggy sweaters excepted – is hot soup and hotter chocolate. Let’s concentrate on the soup today, mkay? This one’s a vegan version of the perennial classic, Chicken Noodle. I’ve been fantasizing about it ever since VegNews published a version on its blog a few months back. (Or at least I thought I saw one over there; I can’t seem to find it now. Brain freeze, I think it came early this year!)

This recipe is pretty standard; I found similar versions on Chow Vegan, Choose Veg and The Vegetarian Times, and tweaked them to my own fussy liking. Even though I loathe the stuff, I left celery in the recipe, because chances are that you dig it. But my protest, I’m registering it. I WOULD RATHER BE SHOT IN THE FACE THAN EAT THIS STUPID FOOD.

The celery, I mean. The Vegan Chicken Noodle Soup? Warms the soul, baby (yours and the chicken’s!).

 
Vegan Chicken Noodle Soup for the Animal Lover’s Soul

Ingredients

2 tablespoons olive oil
1 onion, finely diced
1 medium leek, white and a little of the green part, sliced into 1/8″ thick rounds
2 or 3 carrots, sliced into 1/8″ thick rounds
2 celery stalks, sliced (optional; I HATE CELERY!)
8 cups vegan chicken broth (either 8 cups of water mixed with the appropriate amount of vegan chicken base bouillon – chooseveg.com recommends Osem and Telma brands – or 8 cups premade liquid broth, e.g., Imagine Foods Organic No Chicken Broth)
2 bay leaves
1 teaspoon onion powder
2 tablespoons parsley
6 to 8 ounces of vegan chicken strips, diced (e.g., Gardein Chick’n Filets or Morningstar Farms Chik’n Strips)
6 ounces dry fettuccine, broken into 2-inch pieces (about 3/4 cup)
salt and pepper to taste

Directions

1. Heat the olive oil in a large pot on medium heat. Add the onions and leeks and sauté until almost translucent. Add the carrots and celery and sauté for another five minutes, or until almost tender.

2. Add the bouillon broth, onion powder, salt and pepper and bay leaves. Increase the heat and bring the soup to a boil, then reduce to medium and simmer for five minutes or so.

3. Add the Gardein chick’n filets, parsley and noodles. Increase the heat and bring the soup to a boil a second time, then reduce the heat and let simmer for ten minutes, or until the noodles are tender.

4. Serve warm, but remember to remove the bay leaves first!

We forgot the soup crackers, but the impromptu garlic toast tasted even better. Happy accidents!
 

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6 Responses to “Vegan Chicken Noodle Soup for the Animal Lover’s Soul”

  1. Vegan Flower Says:

    We’ve been all about soup lately, too, and like you, I leave celery out of the recipes. I can’t stand the stuff! The pups, however, love it, so we always keep some in the house just for them. :)

  2. Sarah Says:

    This looks amazing! I almost can’t wait until I get a cold so that I can make this!

  3. Sarah (appifanie) Says:

    That soup looks amazing!

  4. Kelly Garbato Says:

    Thanks everyone! This one definitely replaces the spicy three bean soup as my favorite soup recipe. Delish!

  5. The Perfect Pizza Press » Blog Archive » Recipe: Vegan Pizza with a Savory Veggie Broth Crust Says:

    […] flavor. The result is a crispy, medium-thick crust that’s reminiscent of vegan vegetable or chicken noodle soup! Delicious and savory and not at all subtle. In fact, you may want to adjust the quantities of […]

  6. Soup, meet pizza. Pizza, soup. » V for Vegan: easyVegan.info Says:

    […] spices to amp up the flavor. Delicious and savory and not at all subtle. Like eating a bowl of vegan chicken noodle soup with your pizza! Share and Enjoy Tags: […]

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