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Home » Vegetable “Chicken” Noodle Soup with Soy Curls and Chickpeas

Vegetable “Chicken” Noodle Soup with Soy Curls and Chickpeas

October 15, 2020 By Diane Smith Leave a Comment

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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It’s 2020 and one of the most disheartening years of our lives. Fall is here, and winter is coming. As we continue to deal with Covid-19 and find our passions while spending more time at home, I decided that having a vegetable “chicken” noodle soup would be just the recipe to soothe the soul.

Vegetable Noodle Soup with Soy Curls

I usually work at home, so my life hasn’t changed much, but I miss hanging out with friends and celebrating. And unfortunately, I’ve had more anxiety over the past few months. From what I’ve read, it’s normal for many people. Anxiety has been a constant, on and off, for most of my life. It sneaks in and out, and I deal with it as it comes.

Have you been feeling the same, not only because of this crazy year? If you’re dealing with health issues, you might also feel anxiety.

Vegetable Noodle Soup with Soy Curls 2

Let me reassure you that eating a whole-food, plant-based diet is one of the best tools for your health. Stay tuned for more on this subject.

Soy Curls and Chickpeas

Now, for the Vegetable “Chicken” Noodle Soup with Soy Curls.

If you haven’t tried soy curls, I encourage you to do so. They can be purchased from Amazon.

Or, they can be purchased directly from Butler Foods. You can also find where else to purchase them with their “Where to Buy” link.

Soy Curls are a great meat substitute. They even look like shredded chicken but are made of only dehydrated soybeans. They’re easy to rehydrate. In fact, for this recipe, I’ve just thrown them into the pot, and they rehydrate while simmering during the last 10 minutes of cooking.

You might also want to check out my Vegan Tetrazzini with Soy Curls recipe.

The Vegetable “Chicken” Noodle Soup starts by sauteeing onion, garlic, carrots, and celery in a little vegetable broth or water. Then add the seasonings, water, noodles (or brown rice), green peas, chickpeas, and soy curls… all in one pot! You can’t get much easier than that! You can up the garlic for more healing power, add a little curry for extra spice, or a squeeze of lemon juice.

Vegetable “Chicken” Noodle Soup is super satisfying and a recipe you should definitely have in your arsenal of delicious plant-based recipes!

A Note About Better Than Bouillon

 

Better Than Bouillon No Chicken Base

One note on the Better Than Bouillon No Chicken Base. It has quite a bit of salt and is made with oil and sugar, so leave it out if you’re going salt, sugar, and oil-free. I’m in the phase of experimenting with seasonings that mimic the flavor of chicken. Let me know in the comments if you have a favorite “chicken-flavored” seasoning.

 

 

Other Healing Soups:

  • White Bean Soup with Garlic, Mushrooms, and Risotto
  • Winter Immunity Mushroom Soup
  • Hearty Lentil Kale Soup

This vegetable “chicken” noodle soup is a soothing exilir if you’re sick or want some warm soup to sip while you remember everything you’re grateful for.

I’d love to hear your feedback for this Vegetable “Chicken” Noodle Soup with Soy Curls and Chickpeas! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

Vegetable Noodle Soup with Soy Curls
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4.36 from 14 votes
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Vegetable “Chicken” Noodle Soup

Soothing chicken-less broth filled with vegetables, soy curls, and chickpeas, is sure to make you feel better going into fall and winter.
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Servings: 6 people

Equipment

  • Vegetable Peeler
  • Cutting board
  • Knife
  • Colander
  • Stainless Steel Pot Set
  • Wooden Spoon
  • Ladle
  • Measuring Cups and Spoons

Ingredients

  • 1 cup onion chopped (about 1/2 medium onion)
  • 2 cloves garlic minced
  • 3 large carrots peeled and chopped
  • 3 stalks celery chopped
  • 1 1/2 tsp poultry seasoning
  • ¼ tsp ground pepper
  • 9 cups water
  • 2 tbsp Better Than Bouillon No Chicken Base (optional - has salt, some sugar and oil)
  • 1 ½ cups dry Butler Soy Curls
  • 1 (15-oz.) can no salt added chickpeas drained and rinsed
  • 1 cup uncooked pasta noodles or cooked brown rice
  • ¼ cup fresh parsley chopped
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Instructions

  • In a large soup pot, sauté onion in 1/4 water or vegetable broth on medium heat for a few minutes. Add the garlic, carrots and celery.
  • Add the poultry seasonings and sauté for another 3 minutes.
  • Add water and Better Than Bouillon No Chicken Base and stir to combine. This ingredient is optional. Salt to taste, otherwise.
  • Stir in the noodles and cook, uncovered, for the time suggested on the package.
  • Add the soy curls and chickpeas. Continue to simmer for 10 or more minutes until the pasta is cooked.
  • Add fresh parsley and stir to combine.

Notes

Nutrition

Nutrition Facts
Vegetable “Chicken” Noodle Soup
Amount per Serving
Calories
205
% Daily Value*
Fat
 
2.8
g
4
%
Saturated Fat
 
0.3
g
2
%
Cholesterol
 
0
mg
0
%
Sodium
 
96.6
mg
4
%
Carbohydrates
 
36.3
g
12
%
Fiber
 
4.9
g
20
%
Sugar
 
5.4
g
6
%
Protein
 
9.6
g
19
%
Vitamin A
 
3050
IU
61
%
Vitamin C
 
9.1
mg
11
%
Calcium
 
60
mg
6
%
Iron
 
2.7
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.
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Vegetable Noodle Soup with Soy Curls

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