Vegan Jewish Chicken-less Noodle Soup

A Jewish style soup made without actual "Chicken" or any animal products. Comforting, Economical, Compassionate.

This cost me $7.62 to make or $0.95 per serving. Without Vegan Chicken the cost is $2.65, which is about what food stamps estimates a meal should cost for a single person, and $0.33 a serving.

I don't know if any Jewish person could say no to a comforting bowl of homemade Chicken Noodle soup. Unless that person is a vegan. After many flus and turning down offers to make me menudo (a type of Sopa-soup that is common in Mexican communities), I decided to concoct a recipe of my own.

The recipe can be prepared two ways. Each is absolute heaven. I think it's the noodles. One way included vegan chicken flavored broth, or Boullion cubes (as a note vegetable better than Boullion is vegan, but their chicken version is not.) and vegan protein chicken strips with no sauce or breading. Sweet Earth's Mindful Chicken is a good one. Gardin makes a teriyaki chicken bag that is swell too, just save the sauce for another project. Of course, these things do run $4-$7 or more. I have also made the soup; sans chicken pieces and I personally almost prefer it. Just make the recipe exactly as called for omitting the chicken pieces. Add a few milk and egg free dinner rolls and Dinner Is Done!

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This recipe takes 15 min of prep time, 35-40 minutes cook time and serves 8.

The supplies needed are: Large pot, cutting board, vegetable peeler, knife, pizza cutter, spoon for stirring and serving. The ingredients are; 1 carrot, peeled into strips, 4 celery stalks, chopped, 8 vegan bouillon cubes, 1/2 container lasagna noodles (Most brands are vegan. I got mine on clearance for $0.40.) 8 cups of water, 1 container (optional) of plant based, vegan chicken strips.

STEP 1 Peel the carrot (See video below) and chop the celery.

Step 2 Take half a box of lasagna box noodles and place them on the cutting board. Cut them up with a pizza cutter. The slices should look like the ones pictured, some large and some small.

Step 3 In a large pot, pour 8 cups of water. Unwrap 8 vegan chicken bouillon cubes. Turn the stove to high temperature. Stir to dissolve the cubes. Note: if you are using a different type of stock or concentrate, please follow the directions for that product.

Step 4 Add the carrot strips, celery, vegan chicken (optional), and noodles to the pot. Cover and boil for ten minutes

Step 5 Stir the soup and let it simmer an additional 20 minutes to soften the ingredients.

Step 6 Ladle the soup into bowls (up to 8) and serve warm.

Share your favorite chicken noodle soup story in the comments below.

Vegan Jewish Chicken-less Noodle Soup Recipe

Prep Time 12 Minutes Refrigeration: 2 hours to overnight Bake Time 7 minutes Yields 18 cookies

• 1 carrot, peeled into strips

• 4 celery stalks, chopped

• 8 vegan bouillon cubes

• 1/2 container lasagna noodles (Most brands are vegan

• 8 cups of water

• 1 container (optional) of plant based, vegan chicken strips.

Directions

1. Peel the carrot, and chop the celery.

2. Take half a box of lasagna box noodles and place them on the cutting board. Cut them up with a pizza cutter.

3. In a large pot, pour 8 cups of water. Unwrap 8 vegan chicken bouillon cubes. Turn the stove to high temperature. Stir to dissolve the cubes. Note: if you are using a different type of stock or concentrate, please follow the directions for that product.

4. Add the carrot strips, celery, vegan chicken (optional), and noodles to the pot. Cover and boil for ten minutes

5. Stir the soup and let it simmer an additional 20 minutes to soften the ingredients.

6. Ladle the soup into bowls (up to 8) and serve warm.

Share what you make in the comments below.