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Vegan “Chicken” Noodle Soup

June 19th, 2008 by

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“Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite.”
~Georges Auguste Escoffier, French Chef

Vegan Chicken Noodle Soup

This recipe is just what it says!

Got a cold? This stuff has as much (actually more) protein in it as Mom’s Homemade Chicken Soup, minus the chicken!

And, with the antibiotic properties in the onions, you’ll be right as rain in no time.

It tastes so close to the real deal, folks would have a hard time telling the difference. :)

    Vegan “Chicken” Noodle Soup

    Ingredients:

    4-6 cups of water
    1-2 celery stalks, slivered
    3 medium mushrooms, chopped
    3 cloves garlic, sliced fine
    1 medium onion, diced
    1 large carrot, cut in rounds
    1 package firm tofu, cubed OR
    1 package vegan “chicken” cutlets, cut in chunks
    1 tsp thyme
    pinch of ground cumin
    1-2 tsp Italian seasoning
    2-3 cubes vegetable bullion
    2 large bay leaves
    1 tbsp sea salt
    2 handfuls of pasta, I use rotini shape
    6-8 tbsp of nutritional yeast OR
    2 cups of “No-Chicken” broth
    1/2 tsp black pepper (or to taste)

1. Cut tofu in small cubes and fry in olive oil until slightly browned.

2. Marinade tofu in 1 cup water with salt and 3 tbsp dissolved yeast flakes, or in 1 cup of “No Chicken” broth, for 2-3 hours.

3. Heat the rest of the water with the remaining “No Chicken” broth or yeast flakes, until simmering.

4. Add the onions, spices and carrots, continuing to simmer.

5. Once tofu has finished marinating, add it to the soup pot.

6. Let tofu simmer in the broth for 35-45 minutes and then add any remaining vegetables.

7. Let the completed soup simmer until all veggies are cooked thoroughly, throwing in the pasta about ten minutes before serving.

8. Remove the bay leaves from the pot, add more salt and flavorings to taste.

9. Serve with a nice artisan bread and some cool iced tea.

* You can add other veggies such as broccoli, asparagus or corn kernels, if that’s how your Mom made it. ;)

Bon Appetit and Get Well Soon!!!

41 Comments »

  • I was just watching a show the other day (food network, probably) touting the benefits of chicken soup… and all I could think of was how much better it would be if it were vegetarian :) Looks like a good recipe!

  • Yeah Magpie, I totally agree! This soup came out amazing, it tasted so much like Chicken soup that I had to reflect and make sure I hadn’t accidentally dropped some into the pot. ;) And once I looked up the amount of protein in all of the ingredients, I was floored to think that this stuff is even better for recuperation than any old chicken soup. :)

  • great different soup .

  • Vish V

    What is this vegan “chicken”. I thought vegans are vegetarians

  • Isa

    *sigh* Hence the quotations around ‘chicken,’ Vish. It is artificial chicken substitute and contains no animal products.

    Secondly, vegans are not vegetarians. Vegans to not eat ANY animal product (that means no milk, no eggs, etc.) whereas vegetarians do.

    Anyway, this sounds yummy, although I might not even bother with the ‘chicken’ or the tofu…

  • LOL funny stuff.

    What you add in is up to you. It tastes like chicken broth even without the tofu added in.

    I just added that in for a “meaty” and chewy texture. Just as yummy without.

    Thanks for your comments.

    -Housewife

  • I just stumbled across this recipe and I must say it looks good. I’m gonna try making it one of these days. Thank you.

  • Sounds yummy! :)

  • Bogda

    Hey.
    It is hard for me to understand how can you be a vegetarian (or a vegan for that matter) and still like the taste of meat !?If you like the taste of meat, it must be a constant pain for you not to eat it…

    I’m a vegetarian for 2 years now, but simply because I do not like the taste anymore. And obviously, I run like hell from recipes or dishes which say “just like pork” or just like chicken”.

    If meat would become “yummy” for me, I would sure not punish myself constantly, and eat it.

    Do not want to offend anyone, just my opinion.

  • Cristy

    Dear Bogda,

    While my husband and kids are vegetarian, I have only recently become vegetarian. I just gave up eating chicken while I haven’t had beef in a year. I haven’t had pork in 9 years.

    I am vegetarian for health and spiritual reasons. But I will admit, it can be hard to stay away from something I love so much.

    So I think it’s great to find recipes that still reminds me of chicken flavor without actually eating it. It may be easier for those who have been vegetarian for longer, but for me, I’m still in transition.

    God bless!

  • Comments with a negative sentiment are not appropriate for the tone of this blog. Hence I remove comments that point fingers at (or in other ways are unloving towards) other human beings who are just simply trying to do their best in this world. Please refrain from adding more egoic, self-righteous negativity to this Earth. You are a being filled with creativity and love, please shine it out upon the Earth because we need more of it.

    -Housewife

  • Thanks! It looks really good, and I think I’ll give this a try.

  • LOL

    what you dont seem to realize is the boiling of bones to make stock releases many beneficial minerals into the soup, which helps heal your body when its sick. I’m sure this soup with its no-chicken broth tastes good, and the protein levels are similar, but when you’re sick it will probably only help loosen your stuffed nose. give me real chicken stock any day.

  • I absolutely love it when folks don’t get it about vegetarianism. ;)

  • @Bogdan
    My wife and I entertain several times a year. Having something that tastes “just like meat” gives me a dish that I can serve my guests and also eat from myself. I also have a great mushroom & barley soup recipe that tastes as if it were a beef & barley soup and my wife and I are toying around with a cabbage & tomato soup just now, trying to get the proportions ‘just right’ so that it has so much zest and zip that nobody will look in the bowl and ask “Where’s the beef?”

    When I (openly) serve ‘just vegetables’, meat eaters feel cheated. That’s not how I want my guests to feel. I make every effort to make dinner taste so good that they don’t realize until they are on their way home that I didn’t serve any meat.

  • LOL. My sentiments exactly Bill.

    When folks eat my “meat”loaf or chilli I want them to be wowed when they find out there isn’t any meat in them.

    Not only do they go away full and satisfied but they realize that they can add a meatless meal to their own weekly menu and not get any complaints from the family.

    It’s a win-win situation!

    Thanks for sharing!

    -Housewife

  • We would like to feature your ‘chicken’ soup recipe :) on our blog. Please email [email protected] if interested. Thanks :)

    You can view our blog here:
    blog.keyingredient.com/

  • Bogda

    @Bill Canaday

    I never thought of that option, since I always tell my guests to bring their own meat if they want some :) (until now, none brought any :) ).

    Thanks for sharing!
    Bogdan

  • Sistren Housewife,

    Peaceful greetings from Jamaica. Just Stumbled by. Giving a thumbs up!

    I find that if I wait until the meal is over before revealing there was no meat involved, there is usually less opposition. My guests have enjoyed meatless meatloaf, lasagna, chili, fajitas and BBQ without realizing it was meatless.

    I refrain from eating meat because that is what is right for me, my body and my soul. My husband still eats chicken and turkey, but out of RAS-pect for me, he does eat pork any longer. (He was given the choice 30 years ago; he could eat pork or he could kiss me…but not both!)

    Thank you for this beautiful, well-written blog you host.

    Bless Up,
    Lady Roots

  • Doctor Jim

    A tasty recipe – thank you.

    However, I feel you are misleading your readers by suggesting that this soup may have restorative effects or curative benefits in relation the common cold.

    Research has suggested that the particular blend of nutrients and vitamins in traditional chicken soup can affect the immune system and may have an anti-inflammatory effect that could potentially lead to temporary relief from cold symptoms – this is not the same as a cure. Yes I agree that it is high in protein but breaking down high protein food uses more water and dehydration due to a high protein diet when you are ill will increase the duration of your illness.

    Even the “antibiotic properties in the onions” would not help to cure the common cold as antibiotics work on bacteria and the cold is a virus.

    Nutrition can however play an important role in fighting infection. Temporary relief of cold symptoms may be achieved through eating any steaming food (as this acts as a natural nasal decongestant).

    If you revamped this recipe by adding garlic, chilli, ginger and turmeric I would be more like to agree with your claims. Chilli been scientifically proven to boost immune function and is reputed to have anti-viral properties, garlic and turmeric both have antiseptic properties. Dried ginger is known for its natural anti-inflammatory and analgesic effects.

    I look forward to seeing what you can come up with

    Doctor Jim

  • I do not claim to be a doctor.

    People can try this recipe and see how it feels for themselves.

    I certainly would not believe something just because “research has shown” it to be true.

    Research can be misleading, sometimes deliberately so. I would only go based on how a thing works for my own body chemistry and my level of energy.

    Anyone who is curious about the difference between research and reality in regards to food safety and nutrition is free to look at the books: Great American Detox Diet, Fast Food Nation, We Want Real Food, Stolen Harvest or the video documentaries Food Matters and The World According to Monsanto.

    Blessings,

    Housewife

  • Hello, I’m from Argentina, thanks for the recipe! I’ll try it soon. But I would like to know what Italian Seasoning is, or maybe what is it made of; because I won’t get it here. Pehaps I could do it myself with real ingredients. Thank you again, you are a great inspiration

  • Hi Andrea.

    Here is a recipe for Italian Herb Mix.

    It is just basically your typical Mediterranean herbs.

    I hope that link helps. :)

    -Housewife

  • What a wonderful site! I enjoyed your “chicken noodle soup” recipe and have found your site an absolute pleasure to read through.

    I’m not a vegetarian myself, but my wife and daughter are and I get plenty of encouragement to try their recipes. This is my chance to introduce them to your site and Dad is going to try out a few of your recipes on the “troops”. I can just see their faces when I whip up some of your great cuisine.

    I’m glad to see so many positive comments and friendly chat here and will certainly be back. As for the good doctor, I’m sure that we are all adults and can make up our own minds as to what is good for us and what is not. I wish our medical fraternity where as vigilant about the drugs that pervade our food and water supplies as they are about nit-picking minor issues.

    I look forward to many more of your recipes and articles.

  • Thank you so much for this recipe!

    My mother has been a vegetarian for most of her life. And while i’m mostly vegetarian now, like most kids i ate meat as i grew up. She spent so many years cooking fantastic meals w/ meat that I try to return the favor now by cooking great vegetarian meals for her that are healthy and delicious.

    I can’t wait to try this recipe for her!

  • Molly

    I can’t wait to try this. I’ve been a vegetarian for a long time and have missed chicken soup. It looks yummy!

  • collegegirl

    looks alot like miso plus more veggies:) Too bad I live in a dorm and don’t have access to a kitchen :(

  • Caitlin

    I just made this today and I have to say it’s great! Usually the first time I make something, there is always something I want to add (or subtract) the next time I make it and I have to say that this recipe is perfect! It is also great for my college student budget. Thanks!

  • Thanks Caitlin! I know what you mean about the adding and subtracting. I always find myself doing that as well. :)

    -housewife

  • Pat

    Excellent!!! Not a vegan (live on the coast and love fish) but really enjoy good simple recipes, and ones that I can impress my vegan brother with, lol.
    Not sure if it was my preparation, but my batch came out too salty. Not to the point that it was bad, every last drop was consumed, just a little much. In my next batch I will only use 1/2 tbsp of salt and 1 veggie bullion cube. I might add a little extra nutritional yeast in its place, love that stuff!
    Thanks again, great recipe!
    =p at

  • Lisa

    Actually, for the person disparaging onions, they are also a source of quercetin, which has been proven to help with sinus issues such as sinusitis, AND they are also an anti-inflammatory…
    so , while nothing “cures” the common cold, this will surely make you less miserable..
    plus all the carrots have vitamin a, which actually is one of the few vitamins that help bodies heal.

  • Well, its like the people who take vitamin C pills when they get a cold. Its a matter of too little, too late…. You body doesn’t quite work like that – adequate levels of nutrients on a regular basis will help prevent colds and other illnesses by boosting the immune system (as will regular exercise). However when you already HAVE the cold, nothing is really going to change things, nature has to run its course at that point.
    Be sure you get lots of fluids when eating a salty soup when sick, otherwise you will just dehydrate yourself more.

  • Actually there are several herbs and naturally occurring chemical compounds that can speed the process of a cold. This has been known and used for treatment by ancient cultures, such as Mayans and Indian Ayurveda, for millennia.

    -housewife

  • TrillianToo

    Wow, this recipe is FABULOUS!

    I made a couple minor modifications – I used chicken style seitan as I had that on hand (it was WONDERFUL) and used the nutritonal yeast as well (high in Vitamin B-12, one thing chicken definitely has that most veggies do not), and I used shiritake noodles instead of regular pasta, adding it at the same time as the last veggies. (Definitely rinse and drain it first!).

    It was so good! I sought out this recipe specifically because I have a cold and wanted brothy vegan food. Though I’ve been able to get the day-to-day vegan thing down, my final hurdle is to find new recipes to have when my body is unwell – this definitely hit the spot.

    I felt SO REJUVENATED with this, it was like my whole insides were bathed in a warm, luxurious bath, and I wanted to just kick back and relax (sleep). It’s been fabulous. My non-vegan boyfriend loved it too, and though I am the sick one, he definitely wanted a lot of it! LOL!!

    In terms of health, for centuries people (and animals) have turned to food for health and healing. And if you look up the components in these ingredients, they contain many elements that are important for the healing process. Protein is an obvious one, but B-12 is great for our cell reproduction, B-5 (Pantothenic Acid) helps with the adrenal glands and combat fatigue, B-6 helps take apart amino acids for our body to use them, Iron takes oxygen to the blood vessels, Vitamin C helps repair tissues and is an anti-oxidant.

    There are so many components in this soup that adds up to giving our bodies a lot of good health and resources so it can repair itself, fight illness.

    I also remember reading an article in Science News where they had actually studied the effects of chicken noodle soup (of which we’re getting the same components in vegan form) and found it really DOES help with healing from a cold or flu – and it’s more than simply “comfort food”, what “mom used to make” (which I can certainly attest to, having never had this recipe before). I found that really interesting – and how many countries have some version of this basic brothy soup, with carrots, onions, celery, lean protein, and some source of B-12.

    Anyway … it’s a hit at our house, and I’ll definitely be making it again – whether or not I’m sick!

  • erin

    Hello all,

    I have three things to address:
    one–vegans and vegetarians liking the taste of meat
    two–nutritional value
    three–the recipe itself

    One, I am a vegan. I don’t refrain from eating animals or animal products because I don’t like the taste of meat. I refrain from eating it because it is simply, ethically wrong. That’s that.

    Two, celery: vitamin C, fiber, potassium, folic acid, vitamins B6 and B1, calcium, B2. Contains phytochemical compounds known as coumarins, which are useful in cancer prevention and boost white blood cells. Carrots: vitamin K, biotin, fiber, vitamin C, B6, potassium, thiamine. Teeming with antioxidant compounds. Onions: decrease blood lipid levels, prevent clot formation, lower blood pressure, etc. Tofu: lowers cholesterol levels, enhances immune functions, inhibit Epstein-Barr virus, etc. Oh, and on, and on! Read “The Encyclopedia of Healing Foods” by Michael Murray.

    Three: no mention of noodles in the recipe itself.

    Thanks for your time. Keep on keeping on, all you.

  • Thanks for your contribution Erin. There is pasta listed in the ingredients list. Whether or not people want to use it and whether or not people consider it “noodles” is up to them.

    -Housewife

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