Vegetarian Chik'n Noodle Soup Recipe

Vegetarian Chik'n Noodle Soup

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1 and 1/2 tbs olive oil (divided)
1 yellow onion (chopped)
3 cloves of garlic (minced)
6-8 cups of vegetable stock
3 stalks of celery w/ leaves (chopped)
2 carrots (chopped)
1-2 cups uncooked egg noodles
1 bay leaf
1 tsp marjoram
about 4 pieces of vegetarian chik'n strips
S & P

How to make Vegetarian Chik'n Noodle Soup

This soup was created when I was very ill and just wanted a big bowl of comfort.  However, I do not eat meat, so I needed to recreate that food that my mother used to make for me without the title ingredient.  I opted for fake meat, but this is just as good without it.

In a large dutch oven, sweat the onions and garlic in 1 tbs oil for about 3 minutes or until fragrant.  Then, add the stock, marjoram, and bay leaf and bring to a boil.  Then add the carrot, celery, and noodles.  Reduce to medium heat.

Meanwhile, in a skillet, heat the remaining 1/2 tbs oil and add the chik'n strips.  Cook on both sides until lightly browned.  Cut into little pieces.

When the noodles and vegetable are cooked, add the chik'n and serve.

Question from the Chef

“What's your favorite twist on a classic?”

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