Vegan No Chicken Noodle Soup Food

VEGAN NO-CHICKEN NOODLE SOUP

Steps:

• Heat a 4-quart saucepan over medium heat. Add butter, onion, and garlic. Cook 3 to 5 minutes, or until softened.
• Add carrot, celery, chicken, poultry seasoning, sea salt, pepper, and bay leaf. Cook 3 to 4 additional minutes.
• Add broth, water, and spaghetti pieces, cover pan with a lid, and bring soup to a simmer. Cook 16 to 18 minutes, or until noodles are cooked through. Discard bay leaf.
• Remove from heat and add lemon juice and brown rice syrup. Add more sea salt and pepper, if desired.
• Top with parsley (if using) and serve warm.
• Tip: For a gluten-free version that even Grandma would love, use rice noodles and gluten-free vegan "Chick'n".

VEGAN NO CHICKEN NOODLE SOUP

Steps:

• Heat oil in a large non-stick soup pot. Add garlic, onion, celery, and carrot and saute for 5 minutes, until onion begins to soften. (If skipping oil, simply boil vegetables right away.).
• Add broth, water, and seasonings. Bring to a boil, reduce heat, and simmer for 25 minutes.
• Add noodles. Simmer for another 8-10 minutes.
• Add textured soy protein chunks and frozen peas. Simmer for another 8-10 minutes.
• Check that everything is softened to your liking, season to taste with salt.

VEGETARIAN "CHICKEN" NOODLE SOUP

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.).