Soulful Chick'n Noodle Soup Recipe [Vegan]

by Wendy Irene

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Image credit: Wendy Irene

It has been a beautiful, cold, snowy winter here in Northern Idaho…

Soon with all the shoveling I’ve been doing my upper body will be super strong!

What goes better with winter and snowy afternoons than a large pot of healthy soup?

My husband mentioned after work to me one evening how many people were sick with the flu, which is such a bummer. I thought this would be the perfect healing recipe to share.

"Let food be thy medicine, and let thy medicine be food."  ~ Hippocrates

Whenever I battle a cold, I crave chicken noodle soup, only without the chicken. I wondered if it was even possible to create something as soulful and delicious as chicken noodle soup, but 100% plant based.

For Christmas, I received a wonderful cookbook from Traveling Pat called The Veganopolis Cookbook, which I am really enjoying!! I adapted their Super Noodle Soup recipe to create the Chick'n Noodle soup I was craving.

My version of the recipe leaves little broth; in fact the broth almost turns into a nice delectable sauce for the noodles. This works well for my family because my kids don’t like a lot of broth; they want more of the hearty stuff. If you’re a broth fan or want to cut back on calories you can leave out half of the noodles in the recipe below. Alternatively, if you like lots of noodles AND broth just add extra vegetable stock.

We’ve made this dish a couple of times and really enjoy it. The recipe makes a big pot, which is awesome because it means cooking fewer meals. You can heat up the leftovers and it still tastes great.

Sending healthy wishes your way!

Soulful Chick'n Noodle Soup

Adapted from The Veganopolis Cookbook, Super Noodle Soup

Ingredients

  • 4 carrots, peeled and cut into ½ inch rounds
  • 3 stalks celery, halved lengthwise and cut into ½ inch pieces
  • 1 large sweet onion, diced
  • ¼ cup + 2 tsp. extra virgin olive oil
  • 1 tsp. salt
  • 1 ½ tsp. white pepper
  • 2qt. (64oz/1892mL) Low Sodium Vegetable Broth
  • 1 lb. (454g) Fettuccini Noodles, noodles broken into 4 pieces
  • 1 - 10oz pkg. (285g) Gardein Lightly Seasoned Chick’n Scallopini
  • 2 Tbsp. fresh Lemon Thyme

 

Directions

Add ¼ cup of olive oil to a large soup pot over medium-high heat. Add carrots, celery, onions, salt and pepper. Sauté for about 10 minutes.

Add vegetable stock, and bring to a boil, then cook for 25 minutes.

Add the fettuccini to the soup and continue to cook for 10 more minutes.

While the fettuccini is cooking heat 2 teaspoons olive oil in a skillet over medium-high heat. Add the Chick’n Scallopini pieces and cook 3 minutes per side.

Dice the cooked Chick’n Scallopini into chunks, approximately ½ - 1 inch pieces.

After the fettuccini noodles have cooked for 10 minutes add the Chick’n Scallopini pieces and the fresh lemon thyme, stir.

Serve warm, take deep healing breaths & enjoy!

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*Note - Makes a delicious thick and hearty soup. For broth lovers, cut out half of the noodles, or keep the noodles and add extra vegetable stock.
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To Print, Email, or Text recipe click here.

 

With love, gratitude, & healing vibes,
 Wendy Irene

 

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