Best Mock Chicken Noodle Soup Recipes

Mock Chicken Noodle Soup image

Provided by TishT

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon canola oil
8 cups water
2 tablespoons water
2 large celery ribs, finely diced
3 medium carrots, peeled and thinly sliced
2 -3 garlic cloves, minced
1 small onion, minced
2 vegetable bouillon cubes
1 teaspoon salt free herb and spice seasoning mix
1/2 teaspoon dried dill
6 ounces short fine egg noodles
6 ounces baked pressed tofu, finely diced
salt
fresh ground pepper

Steps:

Heat the oil slowly with 2 Tbs water in a large soup pot.
Add the celery, carrots, garlic and onion.
Saute over medium heat for 10 minutes or until the vegetables begin to soften.
Add 8 cups of water, bouillon cubes, seasoning mix, and dried dill.
Bring to a simmer, then cook at gentle simmer for 15 minutes, or until the vegetables are tender.
Raise the heat and bring to a more vigorous simmer.
Add the noodles and cook at a steady simmer for 5-8 minutes or until the noodles are al dente.
Add the diced tofu, then season to taste with salt and pepper.
Serve at once.
*As the soup stands, the noodles quickly absorb the liquid.
If you plan on having leftovers of the soup, add a cup or so of additional water before you store and adjust the seasonings.
That way the soup can develop more flavor as it stands.

Nutrition Facts : Calories 169.9, Fat 4.8, SaturatedFat 0.7, Cholesterol 24, Sodium 56.8, Carbohydrate 25.9, Fiber 2.4, Sugar 3.1, Protein 6.5

Vegan Mock Chicken Noodle Soup image

Provided by Paul in Ohio

Categories Stocks

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

2 (8 ounce) packages seitan, chopped (Wheat gluten)
5 (14 ounce) cans vegetable broth
2 cups sliced celery
2 cups chopped onions
2 cups diced carrots
5 garlic cloves, finely chopped (more or less to taste)
8 ounces amish-style noodles or 8 ounces shirataki noodles
2 tablespoons olive oil
2 tablespoons margarine
4 bay leaves
2 tablespoons grill chicken seasoning
1 tablespoon dried parsley
1 tablespoon garlic powder
1 teaspoon cayenne pepper (optional)
1 tablespoon dried bouquet garni (optional)
salt & pepper

Steps:

Bring 2 tbsp of oil and margarine to medium heat in a large pot.
Add celery, carrots, onions and garlic. Season with salt and pepper to taste. Saute over medium heat for about 5 minutes, stirring frequently to avoid burning.
Add chopped Seitan to the vegetables and 1 tbsp of the grill chicken seasoning, then saute for about 10 minutes more over medium heat, until onions are opaque and carrots are soft. (This step is important, don't under cook the vegetables!).
Slowly pour in vegetable stock, then add noodles, bay leaves, parsley, garlic powder, and the rest of the grill chicken seasoning. Also, if desired, add cayenne pepper and/or bouquet garni.
Bring to a boil, then reduce to simmer and cover, cooking for about 30 to 45 minutes. Stir frequently. It's important that all of the dry spices have time to soften and season the broth, so extend cooking time if needed.
Remove bay leaves, then serve.

Nutrition Facts : Calories 270.7, Fat 10.2, SaturatedFat 1.8, Cholesterol 31.9, Sodium 108, Carbohydrate 39, Fiber 3.8, Sugar 5.7, Protein 6.9

Mock Chicken Noodle Soup image

Provided by Cindy Bodnar

Time 1h15m

Number Of Ingredients 12

1 Tbsp olive oil
1/2 large onion, diced
1/2 bunch celery, chopped with leaves
4-6 carrots, sliced in 1/4 inch medallions
2 large potatoes, peeled and diced
2 tsp black pepper
2 tsp salt
3 qt golden vegetable stock (not tomatoe-based)
2 1/2 tsp curry powder
1/4 tsp powdered rosemary
2 1/2 tsp dried parsley
cooked noodles (your choice)

Steps:

1. In a Large stock pot, saute Onions, celery, and carrots in Olive oil until onions are transparent. Add Salt and pepper.
2. Turn up the heat and add Vegetable stock and potatoes. Bring to a boil, and then simmer until potatoes are tender. Add Curry, rosemary, and parsley. Taste, and adjust seasonings to your liking!
3. Ladle over bowls of warm noodles and serve! Eat it up, it's GOOD for you! :)