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.
Servings Prep Time
6 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
20 minutes
Vegetable Noodle Soup with Soy Curls
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.
Servings Prep Time
6 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
20 minutes
Vegetable Noodle Soup with Soy Curls
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 teaspoons poultry seasoning
  • ¼ teaspoon ground pepper
  • 9 cups water
  • 2 tablespoons Better Than Bouillon No Chicken Base (optional – has salt, some sugar and oil)
  • 1 ½ cupa dry Butler Soy Curls
  • 1 (15-ounce) can chickepas drained and rinsed
  • 1 cup uncooked pasta noodles or cooked brown rice
  • ¼ cup fresh parsley chopped
  • ¼ cup fresh parsley chopped
Instructions
  1. 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.
  2. Add the poultry seasonings and sauté for another 3 minutes.
  3. Add water and Better Than Bouillon No Chicken Base and stir to combine. This ingredient is optional. Salt to taste, otherwise.
  4. Stir in the noodles and cook, uncovered, for the time suggested on the package
  5. Add the soy curls and chickpeas. Continue to simmer for 10 or more minutes until the pasta and soy curls are cooked.
  6. Toss in fresh parsley.

This recipe was printed from plantbasedcooking.com