Vegetarian "chicken" Noodle Soup

Recipe by hlkljgk
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READY IN: 45mins
SERVES: 4-6
YIELD: 2 quarts
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons olive oil
  • 2
    carrots, peeled and chopped
  • 1
    parsnip, peeled and chopped
  • 1
    medium onion, chopped
  • 2
    celery ribs, chopped
  • salt and pepper
  • 6
    cups vegetable broth (I recommend Imagine No-Chicken broth)
  • 1
    lb vegetarian chicken strips, cubed (I recommend Lightlife's Chik'n Style Strips)
  • 12
    lb egg noodles (I recommend De Boles Organic Eggless Ribbon Style Pasta)
  • 2
    tablespoons fresh parsley, chopped
  • 14
    cup fresh dill, chopped
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DIRECTIONS

  • 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.).
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