Thursday, September 16, 2010

Not Your Mom's Chickenless Noodle Soup

My oldest son is feeling a little under the weather today, so I decided I would make him some yummy "Chicken Noodle Soup".

Chicken noodle soup is one of those comfort food basics that vegetarian's and vegan's often miss out on. Chicken soup brings to mind feelings of comfort and warmth, which are great to have when you, or your little ones, are sick! This recipe tries to capture that warmth in a nice VEGAN package! It's gets an extra little kick with the addition of the curry powder.

Not Your Mom's Chickenless Noodle soup

1 lb. baby carrots, sliced
5 cloves garlic, minced
2 tbsp. fresh parsley, minced
1 large onion, chopped
1 or 2 green onions, chopped
4-5 oz. Chicken subsititute (I used Quorn Naked Chik'n cutlets)
6 cups Vegetable Broth or water
2 bay leaves
1 tsp. Curry Powder
A pinch each oregano and thyme
salt and pepper (to taste)
4 oz. Eggless noodles

  1. Put all ingredients, except noodles, into the crockpot, set on low for 6-8 hours
  2. 30 Minutes before serving time add the noodles and allow to cook until noodles are tender
  3. Add any other seasoning you would like, stir, and serve
If you'd like to freeze this I suggest throwing the first six ingredients into a freezer bag and freezing them. On the day you prepare the soup throw the frozen vegetables into the crockpot, along with the other ingredients and cook on high for the first hour, then turn to low for the remainder of the cooking. Follow steps 2-3 when ready.

Noodles in soups do not freeze very well, so when freezing a noodle soup always omit the noodles and cook them the day you prepare the meal.