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My review
Faux-kin Noodle Soup (Vegan Chicken Noodle Soup)
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Stephanie
"This warm vegan noodle soup is just thing when you're feeling under the weather and want some soup like mom used to make, only vegan style."
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Ingredients
55 m servings 466Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Saute carrots, celery, onion, leek, and shallot in a soup pot over medium-high heat until onion is translucent and carrots lose their crunch, 7 to 10 minutes.
- Pour broth over vegetables in the pot and bring to a rolling boil. Dissolve bouillon into broth; reduce heat to a simmer.
- Add parsley, bay leaves, thyme, salt, and pepper. Cook until carrots are soft, about 10 minutes more.
- Add pasta and seitan and cook until pasta is al dente, another 7 to 10 minutes.
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Footnotes
- Cook's Notes:
- For a thicker soup, add in 2 tablespoons cornstarch dissolved in a cup of warm water.
- Use any egg-free pasta you like.