Chicken Noodle Soup

Chicken Noodle Soup

Everyone has a favorite version of this ultimate classic soup. I love the simplicity of this recipe. It’s Vegan Chicken, aromatic Vegetables and tons of Noodles, that’s it. It’s filling, so comforting and undeniably nostalgic. Throw a pot on today or any day of the week to ensure you have an easy protein packed meal on hand.

Serves 4-6

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Ingredients

4 oz ( 114g) Soy Curls (I use Butler’s)
1 large Onion cut root to stem into 1/8ths
2 large Carrots (300g) sliced
2 ribs Celery sliced
1 medium Turnip (228g) peeled and cut into chunks
1/3 cup fresh Dill roughly chopped
1 1/2 Tbsp (23ml) Oil
Salt & Pepper to taste
6 cups (1420ml) Vegan Chicken Broth
3 cups (709ml) water (or broth) mixed with 1 tsp (5g) Poultry Seasoning
8 oz (227g) Wide Ribbon Noodles (you can sub fusilli)

Directions

1. Add the soy curls to a bowl and cover with 3 cups hot broth or water that includes 1 tsp of poultry seasoning. Allow to sit for 30 minutes to rehydrate.

2. Drain the rehydrated soy curls make sure to reserve the liquid. Add the soy curls to a hot lightly greased pan and sauté on medium heat. Stir occasionally until nicely browned on both sides. Set aside.

3. Cook the noodles according to package directions and set aside.

4.Make the soup by addng a tbsp of oil to a large pot on medium low heat. Add the onions and sauté for 4-6 minutes or until translucent. Add in the celery, carrots and cubed turnip and continue cooking for 5-10 minutes, stirring to prevent the mix from burning.

5. Cover the vegetables with the no chicken broth along with the reserved liquid from rehydrating the soy curls. Add in the fresh dill, lower the heat and cover the pot to simmer for 15 -20 minutes.

6. Add in the browned soy curls and cooked noodles. Season with salt & pepper and allow everything to heat through for another 15 minutes before serving.