Vegan Chicken Noodle Stew
Vegan Chicken Noodle Soup
This soup will transport you back to your childhood with its familiar flavours and textures!
It works best with Butler’s Soy Curls, but if you can’t find them, use tvp slices or even some Gardein chicken strips. If using Gardein or any other brand of faux chicken strips that are not dried, add them a few minutes before the end of cooking, just long enough to heat them through.
Ingredients
Serves 4-6
Soy Curl Marinade :
- 1 cup (250 ml) water
- 1/4 tsp poultry seasoning
- 1 tsp sea salt
- 1/2 tsp garlic powder
- 1 cup (65g) Butler’s Soy Curls or tvp chunks reconstituted according to package directions
- 1/4 cup (60 ml) sunflower oil
- 1 medium cooking onion, diced (1 cup/100 g)
- 1 medium leek, sliced (1 cup/150 g) (see tip below about how to clean leeks)
- 2 medium carrots, chopped (1 cup/100 g)
- 5 cloves garlic, minced
- 1 cup celery, chopped (100 g)
- 1/2 tsp dried thyme
- 2 bay leaves
- 1/4 cup white flour
- 6 cups (1420 ml) vegetable stock
- 1/2 cup filini pasta (or any other small pasta shape)
- 1/4 cup (10 g) parsley, chopped
- 1/2 cup (75 g) frozen green peas, rinsed and drained
- to taste sea salt
- to taste black pepper
Directions
- Mix marinade ingredients together in a bowl.
- Add reconstituted tvp slices and let marinate for 1 hour. Drain.
- Heat oil in pot over medium heat.
- Add onion, leek, carrots, celery and garlic. Cook until softened.
- Add thyme and bay leaves and stir.
- Add flour and stir for a minute to coat all the vegetables.
- Gradually add stock, a little at a time, stirring to prevent lumps, until thin enough to just pour remainder in.
- Add drained soy curls and noodles.
- Bring back to a boil, reduce heat to medium and simmer until noodles are done, about 10-15 minutes, stirring often.
- Add green peas and parsley, bring back to a boil and add salt and pepper to taste.
- Remove bay leaves and serve.
Fresh tip:
Poultry seasoning is a spice mix you can find at most grocery stores. If you want to make your own, just mix a pinch of each of the following: ground sage, thyme, rosemary, marjoram, nutmeg, onion powder and black pepper.
To prep leeks
Cut off the roots and the tops. I’ve seen some recipes that ask you to cut off all of the green leaves, but I like to use the green parts too. Discard just the top third of the green part. Then cut the leeks in half lengthwise and slice into half moons. Put the sliced leeks in a large bowl and cover with water, swishing them around with your hands to separate the pieces and loosen any dirt. Let the leeks float for a few minutes so that the dirt sinks to the bottom of the bowl. Lift the leeks out of the water, transferring them to a colander and discarding the rinsing water. Clean the bowl, then return the leeks to the bowl, cover with water, and repeat the procedure until they’re clean. Don’t just pour the leeks from the bowl into the colander, because you’ll be pouring the dirt right back over them. By lifting them out of the bowl, you’ll leave the dirt behind.
Vegan Friendly Recipe