Chicken Un Noodle Soup Vegan Recipes

Steps:

• Saute carrots, celery, onion, leek, and shallot in a soup pot over medium-high heat until onion is translucent and carrots lose their crunch, 7 to 10 minutes.
• Pour broth over vegetables in the pot and bring to a rolling boil. Dissolve bouillon into broth; reduce heat to a simmer.
• Add parsley, bay leaves, thyme, salt, and pepper. Cook until carrots are soft, about 10 minutes more.
• Add pasta and seitan and cook until pasta is al dente, another 7 to 10 minutes.

Steps:

• (Note: A day ahead of time, you will wish the place the block of tofu, still in it's original store packaging, in the freezer until frozen solid. On the day you plan to make this soup, remove the tofu from the freezer and allow it to thoroughly defrost. Prep time does not include freezing.).
• Add first 12 ingredients to a large stock pot. Bring to a low boil.
• Once the soup is boiling, remove the tofu from it's packaging and drain. You may wring out the block of tofu like a sponge, ensuring that it is as dry as possible, before cutting it into small dice and adding it to the stock pot.
• Once the vegetables have attained your prefered doneness, add the dry pasta to the pot. Cook until pasta is 'al dente' (aproximately 5-7minutes), remove soup from heat, add Braggs (if using) and serve!

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.).