Chick’n Noodle Soup - Meat Free Monday

Name: Chick’n Noodle Soup - Meat Free Monday
Ingredients: 1 tablespoon olive oil; 3 large celery stalks, finely diced; 3 medium carrots, peeled and thinly sliced, or 1 to 1½ cups (120-180 g) chopped baby carrots; 2 to 3 cloves garlic, minced; 1 small onion, minced; 8 cups (2 litres) water, plus more as needed; 2 vegetable or vegan chick’n-style bouillon cubes; 1 teaspoon salt-free seasoning; 1 teaspoon dried dill (or add fresh at the end); 2 cups (200 g) tiny pasta (see Note); 6-8 oz (170-230 g) vegan chick’n product, chick’n-style seitan, or baked tofu, chopped into small pieces; salt and freshly ground pepper to taste; ¼ cup minced parsley or scallion (spring onion); 2-3 tablespoons chopped fresh dill (if you haven’t used dried)

meatfreemondays.com

A simple, soothing soup reminiscent of the classic favourite, but without the bird!

View full recipe on meatfreemondays.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at meatfreemondays.com.

Share this recipe:

Ingredients

1 tablespoon olive oil
3 large celery stalks, finely diced
3 medium carrots, peeled and thinly sliced, or 1 to 1½ cups (120-180 g) chopped baby carrots
2 to 3 cloves garlic, minced
1 small onion, minced
8 cups (2 litres) water, plus more as needed
2 vegetable or vegan chick’n-style bouillon cubes
1 teaspoon salt-free seasoning
1 teaspoon dried dill (or add fresh at the end)
2 cups (200 g) tiny pasta (see Note)
6-8 oz (170-230 g) vegan chick’n product, chick’n-style seitan, or baked tofu, chopped into small pieces
salt and freshly ground pepper to taste
¼ cup minced parsley or scallion (spring onion)
2-3 tablespoons chopped fresh dill (if you haven’t used dried)