Monday, January 31, 2011

Meatless Monday: Vegan Chicken Noodle Soup


6 cups water
1 tablespoon vegan chicken base bouillon
1/2 small onion, chopped
1 medium leek, white and a little of the green part, sliced into 1/8″ rounds
2 medium carrots, sliced into 1/8″ rounds
2 celery stalks, sliced
2 bay leaves
1/2 teaspoon granulated onion powder
Salt and pepper to taste
1 teaspoon olive oil
1 7-ounce package Gardein chick’n filets, diced
2 tablespoon fresh parsley, chopped
4 ounces dried whole wheat linguine noodles


1. Dissolve the bouillon in one cup of boiling water, set aside.
2. Heat the oil in a soup pot over medium heat. Add the onions and leeks, sauté until translucent. Add the carrots and celery and sauté for 2 minutes.
3. Add the bouillon broth and the rest of the water, bay leaves, granulated onion and salt and pepper to taste. Increase the heat to bring to a boil, then turn down to simmer for about 5 minutes.
4. Add the veggie chicken pieces, parsley and the noodles broken into thirds. Bring to a boil and reduce to simmer for 10 minutes. Discard the bay leaves before serving.

Note: Frontier's "Chicken" Flavored Broth Powder can be substituted for the boullion and Quorn (Non-Soy) "Chicken" Tenders can be substituted for the Gardein Chick'n.

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