The Pioneer Woman Tasty Kitchen
Profile Photo

Vegetarian “Chicken” Noodle Soup

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

5
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Beat the cold winter blues with a hot bowl of this classic soup that’s fit for vegetarians and vegans alike!

Ingredients

  • 2 teaspoons Olive Oil
  • ½ whole Small White Onion, Diced
  • 3 whole Carrots, Washed Peeled And Cut Into Discs
  • 2 stalks Celery, Wiped Clean, Halved Length-wise And Chopped
  • 3 cloves Garlic, Finely Minced
  • 1 teaspoon Fresh Thyme, Finely Chopped
  • 4 cups Low Sodium Vegetable Broth
  • 1-½ cup Unsalted Vegetable Stock
  • 2 cups Water
  • 1-½ cup Frozen Meatless Strips (Simple Truth Brand Meatless Grillers Or Similar), Thawed And Cut Into Bite-size Pieces
  • 6 ounces, weight Whole Wheat Wide Egg Noodles
  • Chopped Parsley For Garnish

Preparation

Start by heating the olive oil in a stock pot or Dutch oven over medium heat. Then add onions, carrots, celery, garlic and thyme and stir well. Cook until softened but not browned.

Next add vegetable broth, stock and water and stir. Bring soup to a boil. It will take about 10-12 minutes to bring to a boil.

While soup is coming to boil, take the frozen meatless strips, place them in a microwave-safe bowl and microwave for 30 seconds to 1 minute or until thawed. Cut strips into bite-size pieces.

Once soup is boiling, add the meatless chicken and noodles and cook until noodles are al dente, stirring occasionally. You can refer to the package instructions for cook time but for the wide whole wheat egg noodles it will typically be about 8 minutes.

Ladle 1 or 1½ cups into bowls, garnish with chopped parsley and enjoy!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Veggie Rice Bowl
Profile Photo by A Wholesome Dish in Special Dietary Needs
The flavors in this dish are amazing: the roasted red peppers...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Gluten-Free Strawberry Lemon Pound Cake
Profile Photo by Brianna M Moyer in Special Dietary Needs
This gluten-free strawberry lemon pound cake is easy to make and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Best Vegan Tacos (with Cauliflower and Mango Salsa)
Profile Photo by Mihaela Metaxa-Albu in Special Dietary Needs
How to make vegan tacos that taste better than their meat-loaded...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Aunt Rocky’s Mock Potato Salad (Low Carb)
Profile Photo by Roxana Lopez in Special Dietary Needs
A low carb conversion of my Grandmother’s Potato Salad recipe, substituting...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Keto Cheddar Bay Biscuits
Profile Photo by Patricia @ ButterYum in Special Dietary Needs
How about a low-carb, gluten-free, keto-friendly version of everyone's favorite restaurant...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy