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Vegan Chicken Noodle Soup Part 1 – Cooking the Vegetables

I have been eating this soup a lot lately because it's so healthy and filling. This reminds me so much if the chicken noodle soup I used to eat as a kid, the resemblance is uncanny. Not only is this quick and easy to make, but it's also incredibly inexpensive and feeds a lot of people as an appetizer, or 2-4 people as a main course.
  Stalks celery 6 , chopped
  Onion 1 , chopped
  Baby carrots/Regular carrots 1 Cup (16 tbs), thinly sliced
  Vital wheat gluten 1 Cup (16 tbs)
  Vegan vegetable bullion cubes 2
  Water 12 Cup (192 tbs)
  Shell pasta 8 Ounce (1/2 Bag, Or Any Other Shape)
  Tamari 2 Tablespoon
  Olive oil 1 Tablespoon
  Salt To Taste
  Black pepper To Taste

Start the soup first. In a large pot, over medium heat, cook the celery, onion, olive oil, and carrots until soft. Add the water, tamari, and bullion cubes. In a bowl, put the vital wheat gluten and add enough water to create a soft, spongy texture. You really can't add too much water in this recipe because the extra water will just separate from the seitan and you only need little crumbles for the soup, so it doesn't need to stay together. Remember, the key to avoiding rubbery seitan is not to overwork it, just gently massage it with your finger tips, there is no need to knead or mix heavily. For more tips check out my DIY setian recipe. Once you have your seitan ready and the soup has come to a boil, crumble all of your seitan into the pot and add your dry pasta. Simmer covered on med-low for an additional 30 minutes and your soup is done! Don't forget the salt and pepper it!
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Recipe Summary

Vegan, Vegetarian
Here is a healthy and filling soup you are going to love! Vegan chicken noodle soup is an easy to make soup which can be served as an appetizer. This video is in two parts and this is the first part. Watch the video for the step-by-step instructions.

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Vegan Chicken Noodle Soup Part 1 – Cooking The Vegetables Recipe Video