Unless you have been living under a rock this year, you have probably seen that marry me chicken has been taking the internet my storm. I debated whether or not to jump on that train and maybe make marry me tofu. In the end, I decided as I always do, to be a bit more unique than that. So I made you guys this seriously incredible vegan marry me “chicken” noodle soup! It seems pretty reasonable, considering how delicious this soup is, that you may in fact, now want to marry me!
What You Need To Make This Vegan “Chicken” Noodle Soup:
- Soy Curls: I always buy Butler’s soy curls in bulk because I use them so much!
- Vegan No-Chicken Bouillon Cubes: To give the soy curls that “chicken” flavor.
- Garlic and Sun-dried Tomatoes: These start the soup out.
- Italian Seasoning: Usually a mixture of basil, oregano and parsley.
- Vegan Cream and Non-dairy Milk: I used Country Crock Plant Cream and oat milk.
- Broth: Either No-chicken broth or just vegetable broth.
- Noodles: I used egg-free ribbon noodles. You can find them at Walmart.
- Vegan Parmesan, Fresh Basil and Red Pepper: I used Follow Your Heart Parmesan.
This one pot meal is so simple, but really killer. If you are looking to impress, even a non-vegan, this is the recipe for you! Soak and then sauté the soy curls. Remove them, simmer the noodles right in the soup liquid and then return the soy curls to the pot with the fresh basil and vegan Parm. It couldn’t get any easier than this! It is officially soup season baby, and this is one of the best you’ll ever have.
Why Should You Make This Creamy, Hearty, Soup?
- Well, it just might be the best soup you’ve ever had.
- One pot meals are where it’s at!
- Kid and adult approved.
- This soup is SOUPER comforting(see what I did there?)
- I love how budget friendly this meal is!
Vegan Marry Me “Chicken” Noodle Soup
Creamy, sun-dried tomato, basil, vegan "Chicken" noodle soup!
Ingredients
For The "Chicken"
- 4 Ounces Dried Soy curls, I used Butler's(soaked/drained according to pkg. directions.
- 2 Tablespoons Olive Oil
- 1 Vegan no-chicken bouillon cube(about 9 grams)
- Salt and Pepper to taste
- 1 teaspoon Lemon juice
For The Rest of The Soup
- 1 Tablespoon Olive Oil
- 4 Cloves Garlic, chopped
- 1 Jar(8oz) Sun dried tomatoes, chopped
- 1 teaspoon Italian seasoning
- 1 Cup Vegan heavy cream, I used Country Crock Plant Cream*
- 2 Cups Non-dairy milk, unsweetened I used oat milk, divided
- 5 Cups No-chicken or vegetable broth, divided
- 8 Ounces Egg-free pasta ribbons, I used Walmart brand
- 1 teaspoon Lemon juice
- 1/2 Cup Vegan Parmesan, I used Follow Your Heart
- 1/4 Cup Fresh basil, chopped
- Salt, Black and Red pepper to taste
Instructions
- After soaking and draining the soy curls, squeeze as much liquid out of them as you can.
- Heat the olive oil on medium high in a large soup pot. Then add the soy curls and sauté for about 2-3 minutes.
- Crumble the bouillon cube and then sprinkle it over the soy curls. Season them with a pinch of salt and pepper. Continue to sauté the soy curls until they are brown and firm. 2-3 more minutes.
- Pour in the lemon juice and let it deglaze the pan, scraping any bits of soy curl off the bottom of the pot that are stuck. Remove the soy curls from the pot and put them in a bowl. Set aside.
- Heat the olive oil for the soup on medium heat in the same soup pot.
- Add the garlic and the sun-dried tomatoes. Sauté for 1-2 minutes, then sprinkle in Italian seasonings. Stir to combine.
- Pour in the vegan cream, 1 cup of non-dairy milk and 4 cups of broth. Stir to combine and season with a few pinches of salt and pepper.
- Bring to a simmer, then add the noodles and simmer, stirring frequently, until the noodles are al dente. Check the package for timing, but it is usually 8-10 minutes.
- Once the noodles are tender, add the remaining 1 cup of non-dairy milk, the remaining 1 cup of broth, lemon juice and vegan Parmesan. Stir to combine and let the Parmesan melt into the soup.
- Bring back to a simmer, reduce heat to low. Add the soy curls back to the pot and the fresh basil. Stir and let the soy curls heat back up for a minute.
- Taste and add salt, pepper, red pepper to taste. And extra lemon juice if needed.
- Serve immediately with extra basil if desired.
Video
Notes
*If you can’t find vegan heavy cream, I suggest make a cashew cream by blending 1 cup raw cashews that have been soaked and 1 cup non-dairy milk together in a blender.
Nutrition
Calories: 369kcal | Carbohydrates: 48g | Protein: 19g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 39mg | Sodium: 194mg | Potassium: 184mg | Fiber: 6g | Sugar: 13g | Vitamin A: 380IU | Vitamin C: 2mg | Calcium: 348mg | Iron: 4mg
I can’t wait to try this…and I am so jealous, it seems impossible where I am in Canada to find noodles like this! Will come back once I’ve figured out what to use and made this!
I hear that these kind of noodles aren’t available everywhere. You can definitely use any kind of noodles you want if you can’t find ones like this!
This is an amazing fall soup to make this season! I made this for dinner for my best friend who’s sick with a bad cold. It’s the BEST comfort food/”chicken” noodle soup recipe out there.
Made this for supper last night and it was excellent. Even better today leftover for lunch! Definitely add some red pepper flakes to it for a little zip