Best 3 Mock Chicken Noodle Soup Recipes
Mock chicken noodle soup is a delicious and nutritious dish that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables, and it is also a good option for those who are looking for a meatless meal. This hearty soup is made with a variety of vegetables, such as carrots, celery, and onions, and it is often flavored with herbs and spices, such as garlic, thyme, and rosemary. The addition of mock chicken, made from plant-based ingredients, gives the soup a meaty flavor and texture. This article will provide you with a selection of the best recipes for mock chicken noodle soup, so that you can find the perfect one to suit your taste and preferences.
Check out the recipes below so you can choose the best recipe for yourself!
MOCK CHICKEN NOODLE SOUP
This recipe uses baked pressed tofu, a chewey, seasoned produce that makes a great stand in for chicken. You can find it at most natural food stores sold in a cellophane package.
Provided by TishT
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil slowly with 2 Tbs water in a large soup pot.
- Add the celery, carrots, garlic and onion.
- Saute over medium heat for 10 minutes or until the vegetables begin to soften.
- Add 8 cups of water, bouillon cubes, seasoning mix, and dried dill.
- Bring to a simmer, then cook at gentle simmer for 15 minutes, or until the vegetables are tender.
- Raise the heat and bring to a more vigorous simmer.
- Add the noodles and cook at a steady simmer for 5-8 minutes or until the noodles are al dente.
- Add the diced tofu, then season to taste with salt and pepper.
- Serve at once.
- *As the soup stands, the noodles quickly absorb the liquid.
- If you plan on having leftovers of the soup, add a cup or so of additional water before you store and adjust the seasonings.
- That way the soup can develop more flavor as it stands.
Nutrition Facts : Calories 169.9, Fat 4.8, SaturatedFat 0.7, Cholesterol 24, Sodium 56.8, Carbohydrate 25.9, Fiber 2.4, Sugar 3.1, Protein 6.5
VEGAN MOCK CHICKEN NOODLE SOUP
My wife is a vegetarian but was sick one day and was craving some soup. This is what I came up with. I've found that the smaller you chop the seitan, the better the results. This recipe is vegan, but I've also made it for myself substituting with one can of canned chicken, 5 cans chicken stock, and 2 tablespoons of butter and it turned out great, too. If you can't locate vegan noodles, the shirataki noodles make a great substitute, but remember to rinse them in water and slice them in half with scissors before adding to the soup. The cayenne pepper really helps with a stuffy nose, but can be safely omitted without sacrificing flavor. As with all recipes, taste throughout, adjust spices if needed as dry spices lose their potency over time.
Provided by Paul in Ohio
Categories Stocks
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Bring 2 tbsp of oil and margarine to medium heat in a large pot.
- Add celery, carrots, onions and garlic. Season with salt and pepper to taste. Saute over medium heat for about 5 minutes, stirring frequently to avoid burning.
- Add chopped Seitan to the vegetables and 1 tbsp of the grill chicken seasoning, then saute for about 10 minutes more over medium heat, until onions are opaque and carrots are soft. (This step is important, don't under cook the vegetables!).
- Slowly pour in vegetable stock, then add noodles, bay leaves, parsley, garlic powder, and the rest of the grill chicken seasoning. Also, if desired, add cayenne pepper and/or bouquet garni.
- Bring to a boil, then reduce to simmer and cover, cooking for about 30 to 45 minutes. Stir frequently. It's important that all of the dry spices have time to soften and season the broth, so extend cooking time if needed.
- Remove bay leaves, then serve.
Nutrition Facts : Calories 270.7, Fat 10.2, SaturatedFat 1.8, Cholesterol 31.9, Sodium 108, Carbohydrate 39, Fiber 3.8, Sugar 5.7, Protein 6.9
MOCK CHICKEN NOODLE SOUP
Vegetarians rejoice! I have been cooking soup at a local restaurant for 12 years in a college town. Many of our customers are vegans and vegetarians. I have come up with my own version of "Chicken" soup! You can make this as Mock Chicken Noodle, or use the broth in many recipes that call for Chicken Stock! The curry gives this...
Provided by Cindy Bodnar
Categories Vegetable Soup
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. In a Large stock pot, saute Onions, celery, and carrots in Olive oil until onions are transparent. Add Salt and pepper.
- 2. Turn up the heat and add Vegetable stock and potatoes. Bring to a boil, and then simmer until potatoes are tender. Add Curry, rosemary, and parsley. Taste, and adjust seasonings to your liking!
- 3. Ladle over bowls of warm noodles and serve! Eat it up, it's GOOD for you! :)
Tips:
- Use a variety of vegetables. This will give your soup more flavor and texture. Some good options include carrots, celery, onions, potatoes, and peas.
- Don't be afraid to experiment with different seasonings. Garlic, ginger, thyme, and bay leaf are all good options. You can also add a splash of soy sauce or fish sauce for extra flavor.
- Cook the noodles separately from the soup. This will prevent them from getting mushy.
- Serve the soup hot. This is the best way to enjoy its flavors.
Conclusion:
Mock chicken noodle soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover vegetables. With a few simple ingredients, you can make a tasty and satisfying soup that the whole family will enjoy.
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