Loaded Vegan Chicken Noodle Soup

By zhanghengshuo

5 Person

80 Minutes

501 Calories

This Vegan Chicken Noodle Soup is loaded with veggies, noodles, and a homemade “chicken” seitan. It’s perfect for a cozy meal! Whoever decided that Chicken Noodle Soup was “the thing” to eat when you’re under the weather? This veggie-packed and noodle-loaded vegan version are perfect for any time of day/year/personal well-being.

Ingredients

Chicken Noodle Soup

1/4 cup Fresh parsley, chopped
3 packages Rice ramen noodles
9 cups Chicken broth
1/4 tsp. Black pepper
1 tsp. Dried thyme
5 Ribs of celery
3 Large carrots
1 Yellow onion

Chicken Seitan

1/2 tsp. Salt
1/2 tsp. Poultry seasoning
1 1/2 tbsp. Tahini
2 tbsp. Yeast
1/2 cup Chicken broth
3/4 cup Beans
3/4 cup Wheat gluten

Method

01

First, add all of the Seitan ingredients except for the Wheat Gluten to a food processor or high-speed blender. Process until smooth.
02

Next, add the Wheat Gluten to the food processor and blend for 60 seconds. You may need to hold the food processor steady, as the gluten will begin to develop and form an elastic ball.
03

Transfer the Seitan Dough to a bowl or flat surface, and knead for 6-8 minutes. This helps to develop the gluten and texture of the “Chicken.”
04

Divide the Seitan into two balls, then roll each ball out into a log. Wrap each log in parchment paper, then tightly roll it up in tin foil, securing the ends like a hard candy wrapper.
05

Add 2″ of water to a large pot, then add a steaming basket and place the wrapped seitan logs on top. Steam the “Chicken”, covered, for 50 minutes, rotating the logs every 15 minutes or so.
06

Once the Seitan has cooled a bit, carefully remove the wrap around it and cut it into bite-sized cubes.
07

First, prepare the vegetables. Dice the onion, and slice the Celery and Carrots. Add a splash of water or stock to a large pot over medium heat. Add in the Diced Onion and saute until translucent, about 5 minutes.
08

In a separate pot, bring a medium pot of water to a boil and cook your noodles according to the package instructions. Drain and set aside.
09

Next, add the chopped Celery and Carrot to the large pot along with the Thyme and Pepper. Saute for another 3-5 minutes, until the Celery is translucent.
10

Add the cubed “Chicken” and Vegetable Stock to the pot, and bring to a boil. Reduce the heat to low, and let simmer for 10 minutes.
11

Stir in the cooked Noodles and chopped Parsley at the end of cooking, and serve warm.

Related Tags

Loaded Vegan Chicken Noodle Soup

4.8

( By zhanghengshuo )

01 Information

Grade easy
Serving 5 servings
Calorie 501 Kcal
Prep Time 10 Mins
Cook Time 70 Mins
Total Time 80 Mins

02 Ingredients

Chicken Noodle Soup

1/4 cup Fresh parsley, chopped

3 packages Rice ramen noodles

9 cups Chicken broth

1/4 tsp. Black pepper

1 tsp. Dried thyme

5 Ribs of celery

3 Large carrots

1 Yellow onion

Chicken Seitan

1/2 tsp. Salt

1/2 tsp. Poultry seasoning

1 1/2 tbsp. Tahini

2 tbsp. Yeast

1/2 cup Chicken broth

3/4 cup Beans

3/4 cup Wheat gluten

03 Method

Step 1

First, add all of the Seitan ingredients except for the Wheat Gluten to a food processor or high-speed blender. Process until smooth.

Step 2

Next, add the Wheat Gluten to the food processor and blend for 60 seconds. You may need to hold the food processor steady, as the gluten will begin to develop and form an elastic ball.

Step 3

Transfer the Seitan Dough to a bowl or flat surface, and knead for 6-8 minutes. This helps to develop the gluten and texture of the “Chicken.”

Step 4

Divide the Seitan into two balls, then roll each ball out into a log. Wrap each log in parchment paper, then tightly roll it up in tin foil, securing the ends like a hard candy wrapper.

Step 5

Add 2″ of water to a large pot, then add a steaming basket and place the wrapped seitan logs on top. Steam the “Chicken”, covered, for 50 minutes, rotating the logs every 15 minutes or so.

Step 6

Once the Seitan has cooled a bit, carefully remove the wrap around it and cut it into bite-sized cubes.

Step 7

First, prepare the vegetables. Dice the onion, and slice the Celery and Carrots. Add a splash of water or stock to a large pot over medium heat. Add in the Diced Onion and saute until translucent, about 5 minutes.

Step 8

In a separate pot, bring a medium pot of water to a boil and cook your noodles according to the package instructions. Drain and set aside.

Step 9

Next, add the chopped Celery and Carrot to the large pot along with the Thyme and Pepper. Saute for another 3-5 minutes, until the Celery is translucent.

Step 10

Add the cubed “Chicken” and Vegetable Stock to the pot, and bring to a boil. Reduce the heat to low, and let simmer for 10 minutes.

Step 11

Stir in the cooked Noodles and chopped Parsley at the end of cooking, and serve warm.

04 Author