Vegan Chicken Noodle Soup

 

Vegan Chicken Noodle Soup

Vegan Chicken Noodle Soup

Saute 1 LG chopped Sweet Onion in Margarine

Cook until the onions begin to brown

Deglaze the pan with the least amount of water needed

Stir in 3 Stalks sliced Celery, including leaves.

Cook about 5 minutes

Add 5 oz (about half a bag) of frozen Meatless Chick’n Strips, chopped into ½ inch (max. size) pieces.

Toss often to infuse the flavors and allow the fake chicken to thaw.

Allowing the chicken to brown will add to the flavor.

This takes about 5 minutes on medium heat.

Add

A Handful (½ cup, packed) of chopped, fresh Curly Parsley.

4 sliced medium Carrots

Enough Water to cover the carrots Plus 2 CUPS

2 TSP Minced Garlic

1 TSP Poultry Seasoning Salt*

2 whole Bay Leaves

1 TSP Black Pepper Medium ground (if Finely ground, use ½ TSP)

Cook at least 30 minutes.

Remove both Bay Leaves.

Add 2 cups water

plus 2 vegetarian bouillon cubes**

**I used  Knorr Vegetarian Vegetable Bouillon Cubes. 1 cube:2 cups of water. I considered the two cups of water added with the carrots along with the two cups of water added at this stage.

1 TSP Salt OR Salt as necessary.

Reheat then add cooked noodles.

For a vegan dish, make No-Egg Broad Noodles in a separate pot according to instructions.

Half a bag (6 oz of a dry-12 oz bag) was more than enough.

Add to soup broth.

Serve.

*My ground poultry seasoning salt had the following ingredients listed in this order:

Sage, Salt, Thyme, Oregano, Mustard Powder, Basil, Cayenne, and Black Pepper.

The Sage was the dominate flavor.

I picked up my 5 Oz bottle of Poultry Seasoning Salt on the $1 shelves.