Faux-kin Noodle Soup (Vegan Chicken Noodle Soup) recipe

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Ingredients

1 ½ cups chopped carrots
1 cup chopped celery
½ yellow onion, chopped
1 leek, chopped
1 shallot, diced
6 cups vegetable broth
3 teaspoons vegetable bouillon (such as Better Than Bouillon®)
¼ cup parsley
2 bay leaves
½ teaspoon dried thyme
salt and ground black pepper to taste
1 (16 ounce) package rotini pasta
1 (16 ounce) package chicken-flavored seitan

Nutrition Info

465.6 calories
carbohydrate: 78.7 g
cholesterol: : -
fat: 1.9 g
fiber: 8 g
protein: 33.1 g
saturatedFat: 0.3 g
servingSize: -
sodium: 774.6 mg
sugar: 8.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Saute carrots, celery, onion, leek, and shallot in a soup pot over medium-high heat until onion is translucent and carrots lose their crunch, 7 to 10 minutes.

  2. Pour broth over vegetables in the pot and bring to a rolling boil. Dissolve bouillon into broth, reduce heat to a simmer.

  3. Add parsley, bay leaves, thyme, salt, and pepper. Cook until carrots are soft, about 10 minutes more.

  4. Add pasta and seitan and cook until pasta is al dente, another 7 to 10 minutes.

Recipe Yield

6 servings

Recipe Note

This warm vegan noodle soup is just thing when you're feeling under the weather and want some soup like mom used to make, only vegan style.

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