Vegetarian "chicken" Noodle Soup

“When you aren't feeling well, what's better than a homemade bowl of chicken noodle soup? Well, no-chicken noodle soup, of course! ;) You can even substitute vegetarian ingredients in your grandma's classic recipe, for a delicious, comforting meal. Or you can just try my simple recipe below.”
2 quarts

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 2 carrots, peeled and chopped
  • 1 parsnip, peeled and chopped
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 2 bay leaves
  • salt and pepper
  • 6 cups vegetable broth (I recommend Imagine No-Chicken broth)
  • 1 lb vegetarian chicken strips, cubed (I recommend Lightlife's Chik'n Style Strips)
  • 12 lb egg noodles (I recommend De Boles Organic Eggless Ribbon Style Pasta)
  • 2 tablespoons fresh parsley, chopped
  • 14 cup fresh dill, chopped


  1. 1. Heat the oil in a large pot over medium heat.
  2. 2. Add the carrots, parsnip, onion, and celery and cook until soft, about 5 minutes.
  3. 3. Add the bay leaves and season with salt and pepper, to taste.
  4. 4. Add broth, turn up the heat, bring to a boil.
  5. 5. Add the veggie chicken chunks, return to a boil, then reduce heat to medium.
  6. 6. Add noodles and simmer until the noodles are tender, about 8 minutes.
  7. 7. Remove from heat.
  8. 8. Add parsley and dill, stir, remove the bay leaves and serve.
  9. 9. (Add water or more broth to reach desired thickness.).

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