Home » Soup » Vegetarian Chik’n Noodle Soup

Vegetarian Chik’n Noodle Soup

Noodle Soup

Serves 8

1/2 red onion, diced

1/2 yellow onion, diced

2 cups carrots, sliced

2 cups celery, sliced

6-8 garlic cloves, pressed

16 oz wide egg noodles (Essenhaus Extra Wide Homestyle Noodles from Middlebury, IN are my favorite)

4 quarts vegetable broth

2 extra vegetable concentrated broth packets

4 tbsp parsley, chopped

1 tsp Himalayan sea salt

2 tbsp black or white pepper

8-10 Quorn Chik’n Cutlets, optional

3 tbsp mushroom and sage olive oil, optional

1/2 cup vegetable broth, optional

2 tbsp rosemary, ground, optional


Heat 1/4 cup of vegetable broth in large pot. Add onions, carrots, celery, garlic, parsley, salt and pepper sautee 6-8 minutes until vegetables become softened. Add remaining broth and additional packets of concentrated broth and bring to boil. Add noodles and return to boil.  Reduce to simmer for 12-18 minutes or follow cooking directions on the noodle bag. Once noodles are cooked add Quorn Chik’n Cutlets if you are using this option.

Quorn Chik’n Cutlet Option

Heat oil in sautee pan; add cutlets and top with rosemary, cook 2 minutes and flip cutlets cook additional 2 minutes. Add 1/2 cup vegetable broth and simmer cutlets 6-8 minutes, turning every couple of minutes; allowing broth to be absorbed. Remove cutlets from pan and dice. Add to soup and serve!

Chik'n Cutlets


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