Vegan Chik’n Noodle Soup

Here’s a new twist on an old family favorite, Vegan Chik’n Noodle Soup. For those chilly spring days or cool fall nights when you want a big bowl of warmth and comfort.

When the temperatures dip or you’re fighting off a nagging cold nothing is quite as soothing as a big ol’ bowl of warm broth, loads of veggies, tender noodles and chewy chicken. In our plant-based household, we reach for a plant protein alternative for our Vegan Chik’n Noodle Soup. We really like the options available these days as many do in the plant-based community.

There are many faux chicken alternatives out there some vegan some vegetarian. What’s the difference? Well, vegan there are no animal products, byproducts and it’s made in a facility that doesn’t process said products. Vegetarian, on the other hand, may contain some animal products such as eggs, milk, cheese or honey.

Veganism is a philosophy in which one subscribes to the ideology of creating the least amount of harm. In 1944 the term was coined and meant a “Non-dairy Vegetarian” later in the 1950s was changed to “the doctrine that man should live without exploiting animals.”

Thanks for the History Lesson but what does that have to do with Vegan Chik’n Noodle Soup?

Well, as many people know there are many stigmas surrounding eating or not eating animals and their byproducts. Medical and health journals or papers could be sighted for any number of these things. But would that change your mind? Probably not.

In my humble opinion changes only happen when it’s attached to a deeply rooted moral and ethical view one holds. You have to make the connection on your own and in your own time and in your own season. But until then making small changes as in the type of proteins you eat can have positive impacts on one’s physical health.

Those who choose a plant-based lifestyle have as many reasons why they are plant-based as do the vegan community. Diet and lifestyle are very personal and private choices one makes and in either case, should be viewed with respect. I have many family members and friends who still eat meat. Though I’ve often been ridiculed for my choices I’ve not done that in return as I don’t think you can fight a fire by throwing gasoline on it.

Why did the Chik’n cross the road?

So as I was saying we use a faux chicken product in our Vegan Chik’n Noodle Soup and if you choose to not use that in this recipe that is entirely up to you. But I will be referring to chicken as chik’n to differentiate the animal product from the faux product from here on out.

There are many options on the market and I will include a few links to make it easier for you to find them as I think visuals help tremendously. Morning star, Quorn, and Gardein all have excellent faux chik’n products. Local stores such as Aldi, Wegmans, Price Choppers and Trader Joe’s have their own lines of faux meat products as well.

Either way, you’re going to need one package which is about the equivalent of about a pound of animal protein, after cooking. You can also make your own faux meats but we’ll save that for a future post. Which in the long run can save you loads of cash.

Use Your Noodle!

There are a few vegan options for noodles just have to check the back of the package to double check the ingredients. The more common type to use is the egg noodle. I’ve used both and there isn’t a noticeable difference in taste or texture in my opinion.

I always buy the vegan option unless I can’t find it. Had a pretty tight budget with meal planning this time around so I went with the cheaper non-vegan option that was on sale. Two packages for the price of One? I don’t know any budget savvy Mom that would pass up those savings.

You can also make your own noodles if you wanna make it extra homemade. But again I will have to save that post for another time. We are making a quick version of this homey family favorite. So get out your instant pot, crock pot or soup pot.

Everybody into the Pot!

I will be using my instant pot for this recipe but I will include in the notes times for stove top and crock pot cooking. If you don’t have an instant pot you definitely need to hop on that bandwagon. It’s going to save you loads of time and energy I promise.

We will be using the saute feature and the manual feature for this recipe. You may also want to use a separate pot for cooking your noodles. This isn’t essential but I find I can control the tenderness of my noodles better this way. Though dumping in the uncooked noodles with the rest of the mixture is also fine. Make sure you put them in last, press them down so the liquid covers them and do not stir them in.

You will need a peeler, cutting board and a sharp knife. Other things that will make this process go quickly and smoothly is have everything chopped and ready to go before you turn on your instant pot, crockpot or stove. As my Japanese Father always told me preparation is key.

The Spice of Life.

Seasonings are crucial in getting this to not only taste amazing but to also mimic the taste and texture of real chicken noodle soup. I do a few things to achieve this vegan butter and olive oil to inject a bit of fat content and flavor. A mirepoix aka mix of onions, celery, and carrots sauteed to tender perfection for our Vegan Chik’n Noodle Soup.

Seasonings like Italian seasoning or if you want a more provincial taste go with Herbs de Provence either one will add a nice rustic element to the dish. Along with that, parsley and poultry seasoning. Don’t worry there isn’t any poultry in the seasoning.

Jarred garlic will move things along more quickly, but I use fresh in this recipe. Remember to put that in towards the end before you add in the broth or your garlic might burn and turn bitter. Salt & pepper as always is to taste. I also use vegetable broth, nutritional yeast and freshly squeezed lemon as my broth base. Now let’s get cooking!

Sandra

Vegan Chik'n Noodle Soup

For those chilly spring days or cool fall nights when you want a big bowl of warmth and comfort. Here's a new twist on an old family favorite, Vegan Chik'n Noodle Soup.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 8

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil extra virgin
• 1 tbsp butter vegan
• 2 onions diced
• 6 mushrooms sliced
• 4 carrots diced
• 4 stalks celery sliced
• 1 pkg faux chik'n diced
• 4 cloves garlic minced
• 2 tbsp italian seasoning
• 1 tbsp parsley
• 1/2 tbsp poultry seasoning
• 1/4 cup nutritional yeast
• 1 lemon juiced
• 8 cups vegetable broth
• 1 pkg vegan egg noodles cooked
• salt & pepper to taste

Method

 

1. Turn instant pot on saute and put olive oil and butter in. Once melted at in the onions and mushrooms (opt). Cook till onions are translucent and mushrooms are soft. About 5 mins.
2. Add in the celery, carrots, chik'n and garlic. Give a quick stir and let cook about 2 mins.
3. To the pot add the seasonings, nutritional yeast, 1/2 the lemon juice and the broth. Season with salt and pepper.
4. Turn off the saute feature. Put on lid and put the valve to the closed position. Set instant pot for manual and 8 mins.
5. While the instant pot is building pressure, put on a pot of water to cook your noodles. Follow package directions. Noodles should be done around the same time as the instant pot.
6. Once the instant pot is done do a quick release. Once the pin drops you can unlock the pot and dump in the noodles and the remaining lemon juice.
7. Garnish with fresh parsley if you like and season with salt and pepper to taste.

Notes

For CROCKPOT: You can just dump everything in and cook on high for 3 to 4 hours. Noodles may come out overdone unless you cook them separately as I do.

For STOVETOP: Follow directions the same as above except once you add the broth bring to a boil and then turn down to a simmer for 25 to 30 mins. Add in the cooked noodles at the end. Or if you want to bring the mixture back to a boil the last 15 mins and cook the noodles in the broth. You may need a larger pot though as this makes quite a bit of soup.