When I think of the most comfy, cozy meals that are perfect for fall, the number one meal that comes to mind is chicken noodle soup. While I try to always do recipes that no one else has done, and I have seen a number of vegan chicken noodle soup recipes, I think this one is perfection. If I am doing a classic that has been done a million times before, I strive for the best. This vegan chicken noodle soup is garlicky, rich and the chicken substitute is soy curls. Which are my current favorite thing!
Soy curls are so simple to use, keep in the cabinet forever and can be flavored any way. They make the perfect chicken substitute. Generally I just soak mine in water and then flavor as I cook. However, this time, I really wanted to impart some chicken-like flavor before cooking. So I tossed them in olive oil, seasoned with poultry seasoning and then soaked in broth.
Then, you can sauté them with the veggies and simmer in the soup. Or if you prefer they have a firmer texture, you can sauté them separately and add them right at the end. That way they won’t soak up anymore broth. The noodles are also cooked right in the soup in the broth, imparting more flavor into them and making this soup extra easy. One pot and done. My favorite type of meal.
I personally love the texture, of the soy curls after they are cooked in the soup, but it dawned on me, that other people might prefer a firmer soy curl. So, that is up to you! This vegan chicken noodle soup is addictive, healthy, comforting and seriously everything you need in the fall. Plus, it is super cheap to make and will feed a crowd.
Vegan "Chicken" Noodle Soup
For the "Chicken" Soy Curls
- 4 Ounces Soy curls* (about 1/2 a bag)
- 1 Tablespoon Olive oil
- 1 teaspoon Poultry seasoning( usually contains sage, thyme, rosemary, nutmeg and black pepper)
- 2 Cups Vegetable broth
- 2 Cups Water
For the Rest of the Soup
- 1 Tablespoon Vegan butter or olive oil
- 1 Large Shallot, diced
- 8 Cloves Garlic, finely chopped
- 2 Stalks Celery, diced
- 3 Medium Carrots, chopped
- 1/2 teaspoon Poultry seasoning
- 2 teaspoons Apple cider vinegar
- 10 Cups Vegetable broth
- 1 Bay leaf
- 8 Ounces Wide noodles, I used Publix brand No Egg Pasta Ribbons
- Salt and Pepper to taste
- First, soak your soy curls. In a large bowl, add your soy curls. Then drizzle the olive oil on to them. Toss to coat.
- Now, sprinkle with the poultry seasoning, and toss to coat the dry curls with the seasoning. Pour the broth and water over the soy curls and let them soak for 10-15 minutes. I use that time to prep my veggies.
- Then heat the vegan butter or olive oil for the soup in a large soup pot on medium high.
- Next, add the shallot, garlic, celery and carrots to the pot. Sauté, reducing heat as needed until the veggies start to soften and the shallot is translucent. About 3-5 minutes. Season with a pinch of salt and pepper.
- Now, you can do one of two things, drain and add the soy curls to the pot. Sauté until they brown slightly, about 5-7 minutes. This way they will simmer in the broth with the rest of the soup, and will be softer, because they will absorb the broth. I like this texture. But if you don't....
- And you want them to be firmer, drain and then sauté in 1 Tbsp of oil in a separate non-stick skillet and leave them out of the soup until right before serving.
- Once the soy curls have browned either way, add the poultry seasoning and apple cider vinegar to the pot. Stir to combine. Add a pinch of salt and pepper. Let sauté for another minute.
- Now, add the broth and the bay leaf to the pot. Bring the broth to a simmer and then reduce heat to low. Simmer on low for about 5 minutes.
- Then add the noodles and simmer for 5-6 minutes or until the noodles are al dente. Turn off the heat.
- Taste and adjust seasonings. Remove the bay leaf. Then if you cooked the soy curls separately, now is the time to stir them into the pot.
- Serve immediately with fresh herbs if desired.