Vegetarian "Chicken" Noodle Soup

By • January 6, 2015 0 Comments

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Vegetarian "Chicken" Noodle Soup


Author Notes: Almost as labor intensive as regular homemade Chicken Noodle Soup, this is definitely a dish that you make for someone you love who's under-the-weather. Also, this recipe requires some specific processed products. If you have a favorite go-to for any of these, feel free to substitute. I've just found that Quorn and Better Than Boullion make for the best chicken replacements.doctorbaker

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Serves 4 or more

Soup

  • 1 tablespoon butter or olive oil
  • 1 medium onion, chopped
  • 2 teaspoons chopped garlic
  • 2 to 4 cups chopped vegetables (carrots, celery, potatoes, mushrooms, whatever is on hand)
  • 8 cups water
  • 2 tablespoons Vegetarian Better Than Bouillon No Chicken Base
  • 1 teaspoon vegetarian "chicken" seasoning (optional--look for it in a well-stocked grocery store bulk section))
  • 1/4 to 1 teaspoons pepper (to taste)
  • 1 package of either Quorn pieces or Quorn patties
  • 1 tablespoon butter or olive oil
  1. Heat butter or olive oil (or a combination of the two) in a stock pot over medium heat.
  2. Saute onions until they are soft and translucent.
  3. Add chopped vegetables and garlic. Saute for another 5-10 minutes. The longer and slower you can cook the vegetables, the better, but if you're in a hurry, just make sure everything is heated through.
  4. Add water, Better Than Bouillon, "chicken" seasoning (if using) and pepper. Bring to a boil, then reduce heat and simmer until vegetables are tender.
  5. Meanwhile, heat additional butter or olive oil in a skillet over medium heat. Add Quorn and cook according to directions on the package. Don't over cook; set aside when done. If you've used Quorn patties, cut into cubes or slices, suitable for soup.
  6. While soup is simmering, make the noodles.

Noodles (or buy pre-made wide egg noodles)

  • 3/4 cup flour (white, whole wheat, semolina, or any combination of them)
  • 1 pinch salt
  • 1 egg
  • 1 teaspoon olive oil
  1. In a food processor fitted with the metal blade, combine flour, salt, and olive oil.
  2. Add the egg and process for 10-15 seconds.
  3. Check dough. If it's too sticky, add a little bit of flour. If it's too dry, sprinkle in a little bit of water. I like to have my dough the consistency of soft bubble gum but not sticky.
  4. Remove from processor and knead for a few minutes.
  5. Run the dough through the rollers of a pasta machine (or roll by hand), until you've reached a good thickness (thicker than standard spaghetti).
  6. You can then use the blades of the pasta machine to cut noodles, but for this soup, I prefer thick, hand cut noodles. Using either a knife or a pizza roller, I cut noodles that are about 1/2" thick and 2"-3" long.
  7. When the soup vegetables are tender, bring the soup back to a boil.
  8. Add cooked Quorn and boil for 2 more minutes.
  9. Test noodles, adjust salt and pepper, if necessary, and serve when ready.
  10. Note: If you use store bought, rather than homemade noodles, boil them separately according to the package directions (less a minute or two). Then drain and add to soup as above.

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