Wednesday, January 26, 2011

Vegan Chicken Noodle Soup Recipe

Day 26.

When dreaming up this blog, this was one of the first family-favorite recipes that popped into my mind to convert. It's a great comfort food. It was just a matter of finding the right original chicken noodle soup to convert into a veggie version. This one from My Kitchen in the Rockies is nice and simple without any added nonsense.

Chicken Noodle Soup
Serves 6-8.
7 1/2 cups chicken-style veggie broth or vegetable homemade stock
2 bay leaves
1 1/2 onions, diced
3 ribs celery, cut into 1/2-inch pieces (I leave this out due to allergy and increase my other veggies)
4 carrots, cut into 1/2-inch pieces
1 1/2 tsp. dried sage
2 1/2 tsp. house seasoning mix (4 parts kosher salt, 1 part each black pepper and garlic powder)
4 C of cubed vegan chicken substitute (chicken seitan, Mah Way chicken nuggets, etc.)
about 1/2 pound egg noodles
3 Tbsp. margarine
3 Tbsp. flour
1 oz. miso paste or 1/4 C nutritional yeast

In a large pot, bring the broth, bay leaf, onion, celery, and carrots to a simmer. Simmer for 5 minutes. Add the sage, salt, pepper, and chicken breasts and simmer, partially covered, until just done, about 25 minutes.

In a small bowl, stir the margarine and flour together to form a paste. Remove the bay leafs from the pot and whisk the butter mixture into the liquid. Simmer until thickened, 1 to 2 minutes. Stir in the cooked egg noodles and miso paste (or nutritional yeast) and simmer until just heated through. (I actually just turned the heat back up the last 10 minutes and threw in the raw noodles, that worked fine.)

Recipe adapted from My Kitchen in the Rockies' original recipe.

The Results
Holy cowabunga this soup is fantastic. It is so rich and flavorful. My sister and I have been discussing the use of nutritional yeast for a soup thickener. It's supposed to make veggie broth more, I don't know, greasy or thick like real chicken broth. I didn't make it out to the specialty store that stocks nutritional yeast, so I grabbed some miso soup paste at my grocery store. It's yeast, too, so I figured it'd be about the same impact on the broth. Whether it's because of the more stock-like broth or because of the fantastically simple ingredients, this soup is absolutely fabulous. Our toddler, who is about to turn 2, actually said "mmm...mmm....good" after she swiped some of my noodles from the chef's test bowl.

Tip: I suggest, if you're planning on eating this the next day or expect a lot of leftovers, cook and package the noodles separately. While still delicious, the noodles get super soggy and turn this soup into more of a pasta dish when stored overnight in the soup.

This post is linked at No Whine WednesdayRecipes I Can't Wait to TryFull Plate ThursdayLaura's Tasty TuesdayWordless WednesdayWhatcha' Makin' WednesdayIt's a Keeper ThursdayFriday Favorites and I'm Lovin' It.


  1. This really sounds good. I do exactly as you suggested with the noodles. Otherwise, it does become a solid noodle:) Come join me for Crock Pot Wednesday wehenever you can.

  2. I was vegan for 3 years and used to make a really good chicken and dumplings (without the chicken, of course) recipe. It is amazing what you can do!

  3. I am so happy you tried my soup and could convert it. That is just great. It makes me happy that you all liked it.

  4. Debbie—Thanks for the invite to crock pot Wednesday. Very nice! I linked up my crockpot-baked chickpea cutlets!

    Varunner—I think with more preparation I could do a lot more with vegan meals. This was sort of a "surprise, you're vegan for the week" situation. But, with more forewarning and access to better resources, I could rock the veganism. ;)

    Kirsten—Thanks so much for coming over to check it out. We LOVED it. It was delicious. My daughter's had several more helpings since her "Mmmm....good" experience.

  5. Hi Kristi,
    Your chicken noodle soup looks wonderful, I can almost smell it. I am going to have a big bowl of it right now. Thank you so much for bringing this dish to Full Plate Thursday. You have a great week end and please come back!

  6. Misso soup paste....gonna get some to try. Thanks!

  7. Weird! I posted a comment on this the other day, but it isn't showing. =( Anyway, what I had said was that if you use whole wheat egg noodles, they won't get soggy on you. =) Try it sometime! Thanks for linking up on Recipes I Can't Wait to Try!

  8. Great tip! Thanks HaleyLeann. No idea why it didn't post previously. Blogland is cranky sometimes. :)

  9. Thanks for linking up to the It's a Keeper Thursday blog hop! I hope you come back next week and link something new!

    Have a great weekend!

    It's a Keeper

  10. this looks really good. i stay away from fake meat as it is so processed. i'm going to try this with just vegetable broth and press some tofu for several hours to make it more sturdy. i know you have a reluctant vegetarian to deal with, so i understand your trying to make it chickeny. i guess i was just lucky. 31 years ago when i announced to my husband that we were going to be vegetarians he somewhat reluctantly climbed on board. within two months he was gung-ho and we have never looked back. what started it was he checked out laurel's kitchen from the library for me thinking it was just a cookbook. i read the entire cookbook in an afternoon, was sold, and announced what we were doing when he got home that night. lol. he had no idea what he had started.

  11. I'm very impressed with the recipe and will be trying this tonight. However, the recipe is labeled as vegan but calls for egg noodles. Just a heads up to anyone who is planning to make this and isn't 100% familiar with the "rules" of veganism. Eggs are a forbidden product so my suggestion would be to seek out noodles made without eggs (not super easy to find) or use an alternate form/shape of pasta.

  12. Tracy--They actually have eggless egg noodles in both my local super markets. But if they're hard to find where you are, any pasta shape you like is fine, too.