No-Chicken Noodle Soup

I know, I know! I have not shared my chicken substitute recipe yet. Why am I sharing this recipe??? Well, I had wanted to make a video, but I had to put that off for various reasons. So, I will give it a few more weeks before I share, still holding out against hope. Just so you know, this no-chicken noodle soup recipe can be made with any of your favorite plant-based chicken substitutes, even super firm tofu! Yep, even tofu!! I always use my seitan chicken substitute recipe with this though. It is a favorite. Generally, folks really like this soup.

Now, you may use more carrots, celery, and noodles than is suggested below. Really, like I always say, make it your own. I like a chunky soup mostly, but sometimes, especially depending upon what I have available, I make a very soupy soup. It is still just as good! This is definitely comfort food, especially when paired with homemade garlic bread and a salad. So, does comfort food sound nutritious? Actually, this is! Let’s me showcase the health and nutritional benefits of the three main veggie ingredients…

First, let me remind you of the health and nutritional benefits of the teary onions. In the articles on onions from Health Benefits Times and Vegetarian Nutrition, it related that onions help relieve asthma, angina, bacterial infections, common cold, cough, earaches, respiratory problems, and tooth decay.  They are also great for immune and cardiovascular health.  Onions contain vitamins and minerals, such as vitamin B6, vitamin C, calcium, magnesium, sodium, phosphorus, potassium, selenium and more!  It has quercetin, which is a powerful flavonoid, or plant pigment, with a wide range of health benefits due to its potent antioxidants. So, be sure to read about the wonderful benefits of onions in these articles.

Well, this soup also has the heart nutritional and health benefits of celery. A write up on celery from the site Whole Foods relates that celery has an array of vitamins (Vitamin A, an array of B-vitamins, Vitamin C) and minerals (calcium, iron, magnesium, phosphorus, potassium, and sodium). It also contains essential amino acids. In addition, celery has a host of health benefits. It lowers blood pressure, lowers cholesterol, aids in fighting cancer, aids in digestion, and aids in alleviating insomnia, among other health benefits. For more information, read the whole write up.

Carrots are known to be healthy! The articles on carrots from Real Food for Life and Organic Facts relate that carrots have an array of nutrients, such as vitamin A, vitamin B6, vitamin C, vitamin K, copper, iron, manganese, potassium, and more. Their beta-carotene helps protect and prevent against cancer, diabetes, high cholesterol, heart disease, stroke, and more.  Carrots are also beneficial in premature aging, eyesight, beautifying skin, and cleansing the body.  Carrots also improves digestion and the immune system.  Read the whole articles for more information on the amazing benefits of carrots!

Did I also mention that the homemade broth contains all of these nutritious veggies and more! So, in addition to being palatable, this soup is also good for you! You get to use any pasta of choice. It is widely known that I cannot stomach whole wheat pasta, but oddly enough I have eaten it in this soup with no problem, though I usually use broken fettuccine noodles for this. You can creative in your noodle choice. I know of some people who use zoodles. I have not tried that, but I am sure it is good! I just want to encourage you all to try various things using a base recipe. You’ll be surprised! If I have no noodles, I’ll add my frozen leftover brown rice to this! That is sooooo good! I am sure quinoa will also work, if you’re adverse to eating pasta! Try something new!

Now, without further ado, let me let you try something new! *smile*

No-Chicken Noodle Soup

Ingredients:

  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
  • 2 tablespoons plant-based butter of choice (See recipe)
  • 2-3 cloves, minced
  • 3 sprigs fresh thyme
  • 2 cups chicken substitute, cubed
  • 8 cups no-chicken broth (See recipe) or Imagine Foods brand
  • pasta of choice, add to preference (thick or soupy soup)
  • Pink Himalayan salt, to taste
  • Monk’s pepper, to taste
  • 1 Tablespoon Bragg’s Liquid Aminos

Instructions:

  1. Melt butter in a medium-large pot (at least 5 quarts) with lid over medium heat. Add the onions, carrots, and celery and cook, stirring sporadically for 5 minutes, then stir in the garlic and stir it around for about 1 minute. Salt the veggies and add Monk’s pepper to taste.
  2. Next, add chicken substitute and stir around until slightly brown, about 2 minutes. Then, add and thyme springs.
  3. Pour in the No-chicken broth and bring to a low simmer. Add liquid aminos.
  4. Next, add pasta of choice (I prefer to break fettucine noodles into little rectangular pastas. I add about a cup or more). Let simmer for 10-15 minutes. Stir periodically.
  5. Enjoy!

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