Meatless Monday Vegetarian Chicken Free Noodle Soup Recipes

VEGETARIAN CHICKEN NOODLE SOUP

Steps:

• Heat oil in large Dutch oven over medium heat.
• Add onions, garlic, carrots, celery, thyme and bay leaf. Cook and stir for 3 minutes; add tofu. Cook for an additional 5 minutes or until vegetables are softened, but not browned.
• Add broth and bring to a boil. Once the mixture is boiling, add egg noodles and simmer for 8 minutes. (The noodles will be slightly undercooked, but don't worry--they'll continue cooking after removed from heat. This way, the noodles won't be mushy.)
• Season with salt and pepper and garnish with parsley before serving.

VEGETARIAN "CHICKEN" NOODLE SOUP

Steps:

• 1. Heat the oil in a large pot over medium heat.
• 2. Add the carrots, parsnip, onion, and celery and cook until soft, about 5 minutes.
• 3. Add the bay leaves and season with salt and pepper, to taste.
• 4. Add broth, turn up the heat, bring to a boil.
• 5. Add the veggie chicken chunks, return to a boil, then reduce heat to medium.
• 6. Add noodles and simmer until the noodles are tender, about 8 minutes.
• 7. Remove from heat.
• 8. Add parsley and dill, stir, remove the bay leaves and serve.
• 9. (Add water or more broth to reach desired thickness.).

MEATLESS MONDAY VEGETARIAN CHICKEN-FREE NOODLE SOUP

Steps:

• Saute onion, carrot and celery for a few minutes in a bit of water until they just begin to soften. (This step can be omitted if you cook it longer in the crock pot).
• Add the vegetables, plus all other ingredients except noodles to crock pot, cook on high for 3.5 hours. Add noodles for remaining 30 minutes or until tender and cooked through.