VEGETABLE NOODLE SOUP
This soup is just as good for dinner as it is for lunch -- it's warming and comforting and perfect for a rainy day.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings, about 4 cups
Number Of Ingredients 12
Steps:
- Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
- Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.
VEGETARIAN CHICKEN NOODLE SOUP
Steps:
- Heat oil in large Dutch oven over medium heat.
- Add onions, garlic, carrots, celery, thyme and bay leaf. Cook and stir for 3 minutes; add tofu. Cook for an additional 5 minutes or until vegetables are softened, but not browned.
- Add broth and bring to a boil. Once the mixture is boiling, add egg noodles and simmer for 8 minutes. (The noodles will be slightly undercooked, but don't worry--they'll continue cooking after removed from heat. This way, the noodles won't be mushy.)
- Season with salt and pepper and garnish with parsley before serving.
Nutrition Facts : Calories 294 kcal, Sugar 8 g, Sodium 1930 mg, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 44 g, Fiber 3 g, Protein 12 g, Cholesterol 36 mg, UnsaturatedFat 6 g, ServingSize 1 serving
VEGETARIAN "CHICKEN" NOODLE SOUP
When you aren't feeling well, what's better than a homemade bowl of chicken noodle soup? Well, no-chicken noodle soup, of course! ;) You can even substitute vegetarian ingredients in your grandma's classic recipe, for a delicious, comforting meal. Or you can just try my simple recipe below.
Provided by hlkljgk
Categories Vegan
Time 45m
Yield 2 quarts, 4-6 serving(s)
Number Of Ingredients 12
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.).
VEGAN NO CHICKEN NOODLE SOUP
Vegan, high protein, comforting noodle soup! I used Schaer gluten-free tagliatelle noodles: http://www.schaer.com/en/gluten-free-products/tagliatelle/ I used NOW Foods textured soy protein chunks: http://www.nowfoods.com/?action=itemdetail&item_id=3661 I used my Recipe #264657 for the seasoning. You could use Italian seasonings or something you like for a basic soup.
Provided by yogiclarebear
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 65.2, Fat 0.7, SaturatedFat 0.2, Cholesterol 9, Sodium 33.9, Carbohydrate 13.2, Fiber 1.6, Sugar 2.3, Protein 2.2
VEGAN NOT-CHICKEN NOODLE SOUP
This soothing, comforting soup is just like I remember from my childhood- made even more delicious in this vegan version.
Provided by Crystal Pirri
Categories Dinner
Time 50m
Number Of Ingredients 10
Steps:
- Combine all ingredients except noodles in a large soup pot.
- Turn burner on high and let soup come to a boil.
- Reduce to a simmer and cook for 20 more minutes, or until the carrots are tender.
- Stir in the ramen noodles 5 minutes before serving.
Nutrition Facts : Calories 397 kcal, Carbohydrate 65 g, Protein 15 g, Fat 10 g, SaturatedFat 4 g, Sodium 1823 mg, Fiber 11 g, Sugar 10 g, ServingSize 1 serving
More about "vegetarian chicken noodle soup food"
CLASSIC VEGAN CHICKEN NOODLE SOUP - THE VEGAN 8
From thevegan8.com
5/5 (65)Total Time 55 minsCategory Dinner, SoupCalories 162 per serving
- Add only 6 cups of the water (or broth if using the updated version below) to a large pot and bring to a boil, add the bouillon cubes (or all the additional spices listed under the updated version below in place using the bouillon cubes), thyme, salt, nutritional yeast and whisk to dissolve.
- Immediately add all of the veggies (carrots, celery, onion, garlic and potatoes). You are adding all of the ingredients except the pasta. Stir well and bring back to a boil. Once boiling, immediately turn to the lowest heat, cover and simmer around 10 minutes until the carrots and potatoes are becoming tender, but not fully.
- Add the pasta and bring back to a boil over medium-high heat. Once boiling, leave the lid off and cook for about 10 minutes, or until the pasta is tender, but still firm. If using gluten-free pasta, it will cook much faster, so keep an eye.
VEGAN CHICKEN NOODLE SOUP - HAPPY FOOD, HEALTHY LIFE
From happyfoodhealthylife.com
5/5 (1)Total Time 50 minsCategory Main Dishes {Vegetarian}Calories 1 per serving
- Drain and rinse the jackfruit and cut each one into thin slices. Put into a bowl along with the tamari, pepper, and nutritional yeast. Stir to combine and set aside.
- Add 1 Tablespoon of the olive oil to a large soup pot and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves, and thyme. Saute for 5 minutes.
- Add 2 Tablespoons of water and cook covered for around 5 minutes, until the vegetables are tender.
- Meanwhile, add the second Tablespoon of olive oil to a skillet and heat over medium heat. Add the jackfruit and saute for 5 minutes, pulling it apart gently with a fork as you cook. Stir the jackfruit into the vegetables.
VEGAN CHICKEN NOODLE SOUP | THE BEST CHICK'N NOODLE …
From vnutritionandwellness.com
5/5 (3)Category Dinner, Lunch, SoupCuisine American, Comfort FoodCalories 120 per serving
- Add soy curls, 2 cups of boiling water, and the Better than Bullion no chicken base to a large bowl until soy curls are rehydrated (about 10 minutes). When soy curls are rehydrated, take them out of the bowl (be sure to keep all the liquid!) and cut into bite-size pieces. Set soy curls and liquid aside.*
- Add onion and olive oil to a large pot and cook for 3-5 minutes. Add celery, carrots, garlic powder, salt, Italian seasoning, vegetable broth, and the liquid from the soy curls to the pot and cook until vegetables are tender (about 15 minutes).
VEGAN CHICKEN NOODLE SOUP - EASY, HEALTHY, NOSTALGIC, AND ...
From plantpowercouple.com
5/5 (5)Total Time 45 minsCategory SoupsCalories 233 per serving
- Dice the vegetables and add the olive oil to a large pot on medium high heat. Add the veggies to the pot with and a pinch of salt. Stir and saute for 5 minutes. Then, add the flour and stir to coat. Slowly pour in the water while continuing to stir. Finally, cover the pot, turn the heat to high, and bring the water to a rolling boil.
- Once boiling, turn the heat to medium high and stir in the bouillon powder. Add your pasta and cook uncovered for 9 minutes, stirring occasionally.
- While that cooks, measure your soy curls and use your hands to break them up into bite-sized pieces. When the pasta is finished, add the soy curls to the pot, turn the heat to medium, and let the soup simmer, uncovered, for another 10 minutes.
- Next, turn off the heat, cover the pot, and let it sit for at least 5 minutes. This step is optional but highly recommended, as it lets the noodles soak up even more of that delicious chicken-y flavor.
VEGETARIAN CHICKEN NOODLE SOUP - DOMESTICALLY BLISSFUL
From domesticallyblissful.com
Estimated Reading Time 4 mins
- Melt 2 tablespoons of butter over medium high heat and sauté the celery and carrots with the salt and pepper for 3-4 minutes.
- Then add 2 cups of vegetable broth and 2 cups of water – if you are using Worthington’s Fry Chik you could also add a little bit of the liquid from the can to add a little extra flavor.
- Turn the heat up to high and once the soup begins to simmer add your pasta and once it begins to boil return the heat to medium high.
- After the soup has been cooking for about 5 minutes add the 2 cups of chopped vegetarian chicken.
VEGETARIAN NOODLE SOUP RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (17)Category EntreeServings 5Calories 160 per serving
- Add noodles; return to a boil. Reduce heat; cover and simmer 8 to 10 minutes or until vegetables and noodles are tender, stirring occasionally.
VEGAN CHICKEN NOODLE SOUP - HOT FOR FOOD BY LAUREN TOYOTA
From hotforfoodblog.com
4.7/5 (29)Category SoupCuisine AmericanTotal Time 1 hr 2 mins
- Pull apart the meatless chicken strips with your hands to make smaller pieces that look shredded.
- In a large pot heat oil over medium heat, add meatless chicken strips and brown for about 1 minute.
- Add the basil, thyme, sage, sea salt, and ground black pepper and continue browning the strips for another 5 minutes.
- Add onion and sauté for another 2 minutes, allowing them to soften and sweat, stirring occasionally.
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From veganheaven.org
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From vegetariantimes.com
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From frommybowl.com
5/5 (7)Total Time 35 minsCategory Main
- bring a large heavy bottomed pot to medium-high heat and add the oil. Once warm, add in the diced onion with a pinch of salt and sauté onion for 3 minutes, until translucent and slightly golden. Add the celery and carrot and sauté for an additional 2 minutes. Finally, add the garlic, paprika, black pepper, and thyme and sauté for 1 minute.
- add the potatoes, dry pasta, and dry soy curls to the pot followed by the imitation chicken broth and water. Mix well, then cover and bring to a boil over high heat.
- Uncover and simmer for 8-10 minutes, stirring occasionally. The soup is finished cooking once the pasta is cooked completely and the potatoes are fork-tender. Turn the heat off, then stir in the parsley. Season with additional salt and black pepper to taste, if necessary.
VEGAN 'CHICKEN' NOODLE SOUP RECIPE - COOKING LIGHT
From cookinglight.com
Servings 6Calories 255 per servingTotal Time 40 mins
- Cook until translucent and fragrant. Stir in the broth and the next 7 ingredients (through bay leaves).
- Simmer for 20 minutes. Add the rotini, cooking for about 8-10 minutes, or until the pasta is al dente.
VEGAN "CHICKEN" NOODLE SOUP - RABBIT AND WOLVES
From rabbitandwolves.com
5/5 (2)Total Time 30 minsCategory SoupCalories 287 per serving
- First, soak your soy curls. In a large bowl, add your soy curls. Then drizzle the olive oil on to them. Toss to coat.
- Now, sprinkle with the poultry seasoning, and toss to coat the dry curls with the seasoning. Pour the broth and water over the soy curls and let them soak for 10-15 minutes. I use that time to prep my veggies.
- Next, add the shallot, garlic, celery and carrots to the pot. Sauté, reducing heat as needed until the veggies start to soften and the shallot is translucent. About 3-5 minutes. Season with a pinch of salt and pepper.
VEGAN CHICKEN NOODLE SOUP - NAMELY MARLY
From namelymarly.com
4.8/5 (27)Total Time 30 minsCategory SoupCalories 100 per serving
- In a small, microwave-safe bowl, add the sliced carrots with a little bit of water. Cover and cook in the microwave for 2 to 3 minutes, until tender. Allow to cool.
- In a large pot over medium heat, add the olive oil, chopped onion, and chopped celery. Cook until just tender.
- Add the vegetable broth, vegan chopped chicken pieces, and noodles. Once the carrots are cool enough to handle, add the cooked carrots (including the liquid it was cooked in). Sprinkle the top with the Italian seasoning and add the bay leaf.
VEGAN CHICKEN NOODLE SOUP RECIPE - EARTH OF MARIA
From earthofmaria.com
Cuisine VeganTotal Time 25 minsCategory Main Course, SoupCalories 364 per serving
- Heat the olive oil in a large pan over a medium-high heat. Next, the onion and garlic, sautéing for 3-4 minutes, until fragrant and translucent.
- Add the vegan chicken, paprika, cumin and garlic granules. Cook for 3-4 minutes more, until lightly browned.
- Add the carrots, celery, zucchini, and cabbage and/or any other vegetables you're using. Cook for 5 minutes, until the vegetables soften.
- Add the vegetable stock, pasta/noodles, nutritional yeast, and coconut milk. Simmer over a medium heat for 10-12 minutes, or until the pasta is fully cooked through. Add more vegetable broth if necessary.
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5/5 (4)Total Time 30 minsCategory SoupsCalories 246 per serving
- Add onion, carrots, and celery and cook, stirring occasionally, until softened and lightly browned in spots, about five minutes.
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From thehiddenveggies.com
5/5 (7)Total Time 45 minsCategory SoupCalories 99 per serving
- Peel and chop one medium onion and sauté it in 1 tbsp olive oil on low heat. Sprinkle with 1 tsp salt.
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CHICKPEA NOODLE SOUP - DETOXINISTA
From detoxinista.com
4.9/5 (27)Calories 224 per servingCategory Soup
- In a large stockpot, heat the olive oil over medium heat and gently saute the onion, garlic, chickpeas, and tamari for about 5 minutes, until the onion starts to soften.
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TOFU NOODLE SOUP (VEGAN CHICKEN NOODLE SOUP) - VEGETARIAN ...
From vegetarianmamma.com
Ratings 6Calories 230 per servingCategory Main Course, Soup
- Press tofu in the tofu press for 10-12 minutes tightening the knobs every 3-4 minutes. Drain off water.
VEGAN CHICKEN NOODLE SOUP - DARN GOOD VEGGIES
From darngoodveggies.com
Reviews 5Calories 270 per servingCategory Soup
- Drain and rinse the jackfruit well. Spread it out on a clean kitchen towel. Place another towel on top of it and pat dry. The dryer, the better.
- Place the jackfruit on a parchment lined baking sheet. Use a potato masher to mash the jackfruit into shredded chicken consistency. If you don’t have a potato masher, you can break it apart with your hands. If the jackfruit seems wet after mashing, use your towel to dry it again.
- Sprinkle on the oil, maple syrup, poultry seasoning, onion powder, garlic powder, salt, garlic powder, and smoked paprika. Toss well to coat all of the jackfruit with the seasonings and spread it out on the baking tray in one even layer. Bake for 20 minutes and set aside.
VEGAN CHICKEN NOODLE SOUP - SIMPLE VEGAN BLOG
From simpleveganblog.com
5/5 (3)Total Time 30 minsCategory Main DishCalories 236 per serving
- Heat the oil in a large pot. If you don’t eat oil, use some extra vegetable stock or some water instead.
- Add the veggies (carrot, celery, onion and garlic) and the vegan chicken pieces and cook over medium-high heat until golden brown, stirring occasionally.
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- Remove from the heat, discard the basil leaves and serve immediately. I added some chopped fresh parsley on top, but it’s optional.
11 VEGAN CHICKEN SOUP RECIPES FOR COLD AND FLU SEASON
From livekindly.co
Author Charlotte PointingPublished 2020-01-06Estimated Reading Time 5 mins
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From minimalistbaker.com
4.8/5 (59)Calories 352 per servingCategory Entree
- Heat a large pot over medium heat. Once hot, add oil and onions and sauté for 5 minutes, stirring frequently.
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