I've been craving chicken noodle soup (it's been about 4 years since I've had any!) and it's the perfect weather for soup here, rainy and cold! So I decided to hunt down the perfect vegan recipe, and then mix it with my mom's recipe. It turned out amazing, I'm super stoked. It was my first time making soup and really my first time cooking (other than ramen noodle soup, mac and cheese, etc) so I'm pretty proud!
7 1/2 cups water
1 1/2 tablespoons vegan chicken base
bouillon
1 tablespoon oil
1/2 small onion, chopped
1 medium green onion, sliced into 1/8″ rounds
3 medium carrots, sliced into 1/8″ rounds
2 celery stalks, sliced
2 bay leaves
oregano to taste (i like lots!!)
1/2 teaspoon granulated onion powder
Salt and pepper to taste
1 8-ounce package MorningStar meal starter chik'n strips
2 tablespoon parsley
4 ounces of noodles of your choice.
Dissolve the bouillon in the 7 1/2 cups of boiling water, set aside.
Heat the oil in a soup pot over medium heat. Add the onions and green onions, sauté until translucent. Add the carrots and celery and sauté for another 2 minutes. Be careful not to burn any of the items.
Add the bouillon broth, bay leaves, granulated onion, oregano, salt and pepper to the ingredients you just sautéd. Increase the heat to bring to a boil, then turn down to simmer for about 5 minutes. Stir occasionally.
Add the "chicken" pieces, parsley and the noodles. Bring to a boil and reduce to simmer for 15 minutes. Stir occasionally to make sure all the noodles get cooked. Discard the bay leaves before serving.
The recipe doesn't make a lot, so if you're making this for more than three people double the recipe!
I have to mention the one thing I don't like about cooking - recipes are meant to bent. Meaning if you like your soup thicker, don't add so much water (around 5 1/2 cups would give you a thick soup in this case). Next time I make this I'm adding more carrots, and less noodles.
This tasted just like how I remember my mom's chicken noodle soup tasting and the whole house smells so yummy. I think it's safe to say if you try this recipe you won't be disappointed!
xoxo
Vegan "Chicken" Noodle Soup.
recipe modified from chowvegan.
7 1/2 cups water
1 1/2 tablespoons vegan chicken base
bouillon1 tablespoon oil
1/2 small onion, chopped
1 medium green onion, sliced into 1/8″ rounds
3 medium carrots, sliced into 1/8″ rounds
2 celery stalks, sliced
2 bay leaves
oregano to taste (i like lots!!)
1/2 teaspoon granulated onion powder
Salt and pepper to taste
1 8-ounce package MorningStar meal starter chik'n strips
2 tablespoon parsley
4 ounces of noodles of your choice.
Dissolve the bouillon in the 7 1/2 cups of boiling water, set aside.
Heat the oil in a soup pot over medium heat. Add the onions and green onions, sauté until translucent. Add the carrots and celery and sauté for another 2 minutes. Be careful not to burn any of the items.
Add the bouillon broth, bay leaves, granulated onion, oregano, salt and pepper to the ingredients you just sautéd. Increase the heat to bring to a boil, then turn down to simmer for about 5 minutes. Stir occasionally.
Add the "chicken" pieces, parsley and the noodles. Bring to a boil and reduce to simmer for 15 minutes. Stir occasionally to make sure all the noodles get cooked. Discard the bay leaves before serving.
I have to mention the one thing I don't like about cooking - recipes are meant to bent. Meaning if you like your soup thicker, don't add so much water (around 5 1/2 cups would give you a thick soup in this case). Next time I make this I'm adding more carrots, and less noodles.
This tasted just like how I remember my mom's chicken noodle soup tasting and the whole house smells so yummy. I think it's safe to say if you try this recipe you won't be disappointed!
xoxo
Post Title
→Recipe - Vegan "chicken" noodle soup.
Post URL
→https://charlotte-lifesaboutthejourney.blogspot.com/2010/11/recipe-vegan-noodle-soup.html
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