The Tastiest Vegetarian Chicken Noodle Soup Recipe
As vegetarian's, we still love our comfort foods and absolutely love adapting any recipe to be vegetarian (and vegan on occasion), like this super delicious vegetarian chicken noodle soup. It's perfect on a crisp Fall day when the temperatures are starting to get a little cooler. Being English, this was the first time Megan has tried 'chicken' noodle soup and she loved it!
Check out how we make it below
Ingredients:
-
Quorn chicken pieces (or any meatless brand chicken you prefer)
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2 Nests of Egg Noodles
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1 Tbs Rapeseed Oil
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2 Celery ribs
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2 Carrots
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1/2 large Onion / 1 medium onion
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4 cloves Garlic
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1 Lemon
- 1 Bay leaf
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Handful of Parsley
- 900ml of Vegetable stock (or 'no-chicken' stock if you can find it)
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Salt
-
Pepper
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Crackers (we used Ritz as there really isn't a saltine or oyster cracker substitute in the UK).
(Makes 4 servings - & a bit more!)
Method:
1. Saute all of your veggies in oil until they are cooked and transparent (not brown).
2. Add in your chicken pieces for 3 - 5 minutes.
3. Add in stock and squeeze in a lemon and stir.
4. Add in 2 nests of egg noodles (feel free to break these up if you want smaller pieces of noodle)
5. Let simmer for about 5 minutes (our egg noodles say they cook in 4 minutes but they were still al dente. Make sure you don't over cook your noodles otherwise they'll be mushy)
6. Garnish with chopped parsley, fresh cracked black pepper and a slice of lemon
7. Don't forget your crackers!
If you try this, let us know what you think!
