Easy Vegan Chick’n Noodle Soup
This last week when the weather in Austin suddenly dropped to below 50°F and everyone caught some funky cold-cough-congestion. I didn’t have time to stop for much sick time. All week I made this this sinus-clearing, caugh-surpressing and immune-boosting Easy Vegan Chick’n Noodle Soup!
When I say easy, I mean its really simple enough to make when your feeling run down, tired, sick and even living in a vintage camper (like me, right now…)
Really I was craving this feeling all the nostalgia I have of chicken noodle soup as a child. I questioned if this sick-day remedy really has healing properties, or if it was just the love that was put into it from who ever made it for us. Either way, with this recipe I promise you both. Love and a get-well-soon remedy.
Healing Properties of Vegan Chick’n Noodle Soup
Let’s start by talking about herbs. Plants simply give your body what it needs to fight infection and inflammation, and herbs and spices are at the top of the list. These culinary enhancers contain some of the highest about of phytochemicals and antioxidents that help keep the cells in the body healthy and in balance so our immune system can work its best. These properties are higher in fresh herbs vs dried, which is why I like to use fresh herbs when possible.
Herbs and Spices used in this Vegan Chick’n Noodle Soup
Parsley – This herb is one of my favorites. It is one of the highest in antioxidents, so don’t skimp! Parsley stimulates the release of bile in the kidneys. This promotes detoxification of the body (including flushing out heavy metals).
Basil – Detoxing, anti-inflammatory, aids in digestion and high in antioxidants.
Thyme – The leaves of this herb provide an excellent source of potassium, calcium, iron, manganese, magnesium and selenium. All important nutrients in recovery!
Tumeric – Contains the a polyphenol curcumin, a strong antioxidant and has anti-inflammatory, antibacterial and anti-fungal properties.
Black Pepper – Helps the absorption of curcumin in turmeric.
Garlic – I don’t typically use a lot of garlic, but now is the time to leverage its abilities to fight viruses and bacteria.
Cayenne Pepper – A magic ingredient that clears the sinuses. You only need a pinch, don’t skip it!
The Broth
Isn’t this really everyone’s favorite part? If you are one of those people who store their veggie scraps in the freezer to make your own homemade broth, now is the time! If not, or you are in a pinch, I like to use “Not-Chick’n Plant Based Broth and Seasoning” Any vegetable broth you like and have on hand can do.
What’s the “Chicken” in Vegan Chick’n Noodle Soup?
I love to use Butler’s Soy Curls as a chicken-like protein in this soup. I love these for many reasons, many such because they are one ingredient – textured whole soy beans. If you can’t find them in your local grocery store, you can order them from Amazon. You can also substitute chickpeas, white beans or another vegan chicken alternative.
And Finally, Noodles!
Ahh, comforting, carb-filled noodles. You can use whole-grain, gluten free, or any of your favorite noodle variety. I used Mafalda noodles because I like this bite size, squiggly edge wide noodle. If you plan to have this soup as leftovers or meal prep, keep the noodles separate to avoid mushy or broken apart noodles.
Easy Vegan Chick’n Noodle Soup
A simple and delicious vegan version of your favorite chicken noodle soup
- 6 cups water
- 3 No-Chick'n Bullion Cubes (or sub any vegetable broth, or similar bullion)
- 4 oz pasta of choice (can use gluten free)
- 1/2 cup diced onion
- 3/4 cup celery
- 3/4 cup carrots
- 1 bay leaf
- 1 dash turmeric
- 1/2 tsp dried thyme
- 1/4 cup fresh basil (or use 3 tsp dried)
- 1/4 cup fresh parsley (or use 3 tsp dried)
- 1/4 tsp black pepper
- 1/2 cup dried Butler's Soy Curls (or use your favorite chicken substitute)
- 1 dash cayenne pepper
- 1 tbsp avocado oil (or olive oil)
First re-hydrate your soy curls by soaking them in a bowl of warm water and 1 cube of the no-chicken bullion. Cover, set aside and let sit for 10 minutes.
Meanwhile, cook your pasta according to the instructions on the package. When it is el dente drain and set aside.
After the soy curls are rehydrated, drain and squeeze out excess liquid. Sauté on medium heat, stirring occasionally for about 10 minutes until they begin to have a bit more of a firm texture. Remove from heat and set aside.
Sauté the onion in a soup pot with the avocado oil for about 5 minutes until the onions are translucent. Add the chopped celery, carrot, and garlic. Add about 1/2 cup of water and cover. Sauté on medium heat for about 10 minutes. If you are not using a non-stick pan, add a drizzle of oil to prevent drying out.
Now add the 6 cups of water and remaining 2 no-chicken bullion cubes (or vegetable broth) with the bay leaf, turmeric dried thyme, black pepper, cayenne pepper and thyme. (If you are using all dried herbs, add them now, otherwise add fresh herbs in last) Simmer for about 20 minutes.
Turn off the heat from the soup pot and add soy curls and fresh parsley and basil. Wait a few minutes for the soup to cool to add the noodles, so they do not over cook.
If you plan to have leftovers, keep the noodles separate.
