An easy Homemade Vegetarian Chicken Noodle Soup recipe that pairs perfectly with a cold winter day!
Vegetarian Noodle Soup
Once a month, during the fall & winter months, our church hosts a Soup & Sing on Friday night. We gather together over a warm bowl of soup, homemade crackers, and homemade bread then we move to the sanctuary and sing a few hymns to bring in the Sabbath. It is usually a small group, but we enjoy the warmth, comfort, and company!
This Vegetarian Chicken Noodle Soup is perfect for bone chilling days or to soothe someone who isn’t feeling well.
What You’ll Need:
- 1 Celery Stalk, Diced
- 1 large Carrot, Diced
- 1 medium Onion, Diced
- 16 oz bag Egg Noodles
- 1 (13 oz) can Loma Linda Diced Chik
- Water
- 3-4 tbsp McKay’s Chicken Seasoning
Where to Find Loma Linda Diced Chik:
- Amazon
- Country Life
- Walmart (Not every location)
- Atlantic Natural Foods Online
- Store Locator
How to Make Vegetarian Chicken Noodle Soup
- Dice 1 stalk celery, 1 large carrot, and 1 medium onion and cook together by steaming them in a covered pot over medium heat with a little water until soft.
- In a large pot, cook 16 oz old fashioned medium egg noodles until tender. Drain the water.
- Add cooked vegetables and drained can of Loma Linda Diced Chik to the prepared noodles.
- Add enough water to cover the noodles and spoon in 3-4 tbsp McKay’s Chicken Seasoning. Stir to combine.
Tips:
- Water – Some like thick soup, others don’t. Add the water to your liking!
- Seasoning – You will need to adjust the seasoning to your liking based on the thickness of your choice. If you like more water in your soup, make sure to add more seasoning.
- Vegetarian chicken – Although I haven’t tried substituting the Fri-Chik for a different vegetarian chicken, I am certain any vegetarian chicken option will work just fine!
More Soup & Chili:
- Easy Cheesy Potato Soup
- Vegetarian Chili
- Vegan Tomato Soup
- Creamy Vegetarian White Bean Chili
- Winter Vegetable Chili
- Vegetarian Beefless Stew
Yield: 8
Vegetarian Chicken Noodle Soup
Vegetarian Chicken Noodle Soup, an easy Homemade Vegetarian Chicken Noodle Soup recipe that pairs perfectly with a cold winter day!
Prep Time 30 minutes
Total Time 30 minutes
Ingredients
- 1 Celery Stalk, Diced
- 1 large Carrot, Diced
- 1 medium Onion, Diced
- 16 oz bag Egg Noodles
- 1 (13 oz) can Loma Linda Diced Chik
- Water
- 3-4 tbsp McKay's Chicken Seasoning
Instructions
- Dice celery, carrot, and onion and cook together by steaming them in a covered pot over medium heat with a little water until soft.
- In a large pot, cook egg noodles until tender. Drain the water.
- Add cooked vegetables and drained Diced Chik to the prepared noodles.
- Add enough water to cover the noodles and spoon in McKay's Chicken Seasoning. Stir to combine.
