With the return of cold and rainy weather this week, I made an old-fashioned “chicken” noodle soup using the newfangled meatless wonder, Gardein. As a youngster, I slurped the kind of chicken noodle soup that came out of a can. For some inexplicable reason, it’s a fond memory.
Re-made vegan style, it has the same comfort food feel as the original. I used Better Than Bouillon No Chicken Base for a chicken broth taste. I really like this stuff, it adds a savory flavor but it’s not overwhelmingly chicken-like. All of their vegetarian bases are vegan certified. They also have regular meat bases, so make sure to read the labels carefully.
Like most soups, it’s even better when allowed to sit after cooking so the flavors develop a bit more and the noodles get really soft. Once cooled, the soup can also be frozen into individual serving portions for a future rainy day.
Vegan Chicken Noodle Soup
Makes about 7 cups
6 cups water
1 tablespoon vegan chicken base bouillon
1/2 small onion, chopped
1 medium leek, white and a little of the green part, sliced into 1/8″ rounds
2 medium carrots, sliced into 1/8″ rounds
2 celery stalks, sliced
2 bay leaves
1/2 teaspoon granulated onion powder
Salt and pepper to taste
1 teaspoon olive oil
1 7-ounce package Gardein chick’n filets, diced
2 tablespoon fresh parsley, chopped
4 ounces dried whole wheat linguine noodles
Dissolve the bouillon in one cup of boiling water, set aside.
Heat the oil in a soup pot over medium heat. Add the onions and leeks, sauté until translucent. Add the carrots and celery and sauté for 2 minutes.
Add the bouillon broth and the rest of the water, bay leaves, granulated onion and salt and pepper to taste. Increase the heat to bring to a boil, then turn down to simmer for about 5 minutes.
Add the veggie chicken pieces, parsley and the noodles broken into thirds. Bring to a boil and reduce to simmer for 10 minutes. Discard the bay leaves before serving.