Chickenless Noodle Soup

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“My husband had a cold recently, and craved that old-timey chicken noodle soup--however, we recently decided we're not chicken-eaters anymore. So I experimented, and came up with this, which borrows from my Grandfather's Best Ever Chicken Noodle Soup, but with a vegetarian spin. My DH and DD now request it all the time. It is definitely time-consuming to make pasta from scratch, but the dill noodles are SO delicious. (I would love to do a vegan version of this, but still haven't found a good recipe for vegan noodles. If you have one you would recommend, I would love to hear from you!) Cooking time does not include time to soak beans.”
1hr 55mins

Ingredients Nutrition


  1. To make noodles: Mix flour, salt and dill in medium bowl. Make a well in the center of the flour mixture.
  2. In small bowl, mix egg, water and oil. Pour into well in flour mixture, and mix thoroughly. If dough is too dry/crumbly, add a few drops of water. If dough is too sticky, add a bit of flour.
  3. Gather dough into ball. Knead on lightly floured surface about 5 minuted until smooth and elastic.
  4. Divide dough in half. Keeping remaining dough covered, roll one half at a time into a paper-thin rectangle on a generously floured surface. Loosely fold rectangle into thirds. Cut into 1/4 inch pasta strips with a sharp knife. Unfold strips and lay out to dry (I usually hang mine over the backs of my kitchen chairs). Let stand 30 minutes until dry. (If you roll the pasta thick, it will take longer to dry).
  5. While pasta dries, begin soup. In a large pot, add vegetable broth, poultry seasoning, bay leaf, beans, onion, carrots, and celery.
  6. Bring to a boil. Reduce heat and simmer until beans and veggies are tender and flavors are well-blended, about 30-40 minutes.
  7. Add dill pasta. Simmer 5-10 minutes until pasta is tender.
  8. Enjoy!
  9. Can be frozen; reheats well.

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