"Chicken" Noodle Soup
Indulge in Christina Cooks' "Chicken" Noodle Soup—a healthier take on a classic, packed with veggies and seitan that mimics tender chicken. Perfect for a guilt-free comfort meal.
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Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Mixing bowl
- Whisk
- Ladle
- Serving bowl
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium red onion, finely diced
- 2 cloves fresh garlic, smashed, finely minced
- Sea salt
- 2 stalks celery, diced
- 2 carrots, diced
- 2 bay leaves
- 6 cups spring or filtered water
- 1 lb. ‘chicken style’ seitan
- 1 tablespoon white miso
- 8 ounces flat noodles, like linguine or pappardelle, broken into small pieces
- 3-4 sprigs fresh flatleaf parsley, finely minced for garnish
- 2 sprigs fresh sage, finely minced for garnish
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