Recipe! Vegan No Chicken Noodle Soup

Hey everyone! I hope that you are all doing well and that you had a great week. It snowed here yesterday and it was a mess but I guess the one benefit of still not having a car is that I didn't have to clean it off or drive in the disgusting weather. I'm hoping to have the car situation taken care of this weekend because it has been an absolute nightmare and my anxiety levels have been through the roof. That's why I thought today would be the perfect day to share my recipe for No Chicken Noodle Soup.

There is no better comfort food than chicken noodle soup. I have missed it so much as it was a staple in my diet when I was a kid. I decided to make it a mission to veganize it and luckily it was incredibly easy to do… so easy in fact that it feels ridiculous to share such a simple recipe. It's so good and authentic tasting (to me at least) that I feel like I have to share it. I know that there are a lot of recipes for chickpea noodle soup, tofu noodle soup, etc., but I felt like I wanted to find the perfect chicken substitute and I finally found it: Soy Curls!!! They are PERFECT for this soup and when I eat this soup it tastes really authentic and delicious.

Just as a note, if you see a link in the ingredients list it is just to share what I used to make the recipe, I have no affiliation with any company or product.

No Chicken Noodle Soup

Servings: I usually get two out of this but I guess it could feed one super hungry person?

Ingredients: 

1/4 cup mirepoix (mixture of chopped carrot, onion and celery)*

1 small clove of garlic, chopped

3 1/2 cups water

1 heaping tsp Better Than Bouillon No Chicken Base

Black pepper to taste

1/3 cup uncooked noodles of choice (I used gluten free)

1/3 cup soy curls, dry

Directions:

1. In a soup pot (small to medium size), soften mirepoix for 2 minutes using a little cooking spray or water if you would prefer to be oil free. Add garlic and cook additional 1 minute.

2. Add water and No Chicken base to pot and season with black pepper to your taste (I like a lot of pepper!). Bring to a boil.

3. Add noodles and soy curls to pot and let them cook in the broth for 10-12 minutes until softened.

4. Serve and enjoy!

Notes: I don't like a ton of broth in my soup so this may end up being too little for some. If you prefer more broth add another 1/2 cup of water. Taste broth and if you feel like it was diluted too much add another 1/4 tsp of bouillon.

*I usually buy already chopped mirepoix from the store because I am lazy and I keep it in the freezer for quick bowls of soup. If you prefer to chop your own I would recommend doing a big batch (1-2 carrots, 1-2 celery stalks and 1 large onion) and storing it in the freezer to have when needed.

If you end up trying this recipe please let me know if you like it! You can make it gluten free by using gluten free noodles like I did. This soup will surely be a winter staple for me and I love how comforting it is. What are some of your favorite comfort foods? Have you been able to find vegan versions of it? 

I hope that you all have a wonderful weekend! I will see you back here on Tuesday! 💜