Vegetarian Chicken Noodle Soup
Try this Vegetarian Chicken Noodle Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains eggs
dairy free
- 2 bay leaves
- salt and pepper to taste
- 2 medium onions chopped
- 6 garlic cloves minced
- 2 tbsp. extra-virgin olive oil
- 4 medium carrots sliced
- 4 celery ribs sliced
- 8 fresh thyme sprigs
- 1-14 oz. package extra-firm tofu frozen overnight, thawed, pressed for 30 minutes (i use the tofu xpress), and cut into bite-sized pieces
- 4 quarts no-chicken broth
- 12 oz. dried wide egg noodles
- 1/2 c. fresh flat-leaf parsley chopped
- Carbohydrate 7.13954255090242 g
- Cholesterol 0 mg
- Fat 3.5539671814117 g
- Fiber 1.86217650704348 g
- Protein 0.920958528957769 g
- Saturated Fat 0.509420859356705 g
- Serving Size 1 1 Serving (67g)
- Sodium 32.1314136578603 mg
- Sugar 5.27736604385894 g
- Trans Fat 0.147133636218465 g
- Calories 60 calories
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.
