Items you will need
- Kitchen knife
- 4 cups vegetable broth
- Large stockpot
- 3 tablespoons mixed Italian spices
- Salt and pepper for taste
- 4-5 carrots, cleaned and sliced into one-inch rounds
- 1 cup frozen peas (optional)
- One package egg-less noodles
- 1 pound chicken-flavored TVP chunks or cutlets
The foods most missed when converting to a vegetarian lifestyle are the so-called comfort foods that you grew up with. Chicken noodle soup is one of these foods, but fortunately there is a way to make a soup that will be very similar yet without meat. Even the strictest vegetarian can enjoy the simple pleasure of a warm bowl of soup but without meat.
Pour 4 cups vegetable broth into a large stockpot and bring to a boil.
Add the spices, let boil for 5 minutes, then turn the broth down to a simmer.
Add the carrots and simmer for one hour or until the carrots are tender.
Cut the TVP, textured vegetable protein, chunks or cutlets into one-inch cubes.
Add the TVP cubes to the broth and simmer for 15 minutes.
Add the noodles (and the peas, if used) to the broth and cook until the noodles are done.
Textured vegetable protein, or TVP, is available at most health food stores. It can be purchased in chicken or beef flavored or can be unflavored. It is generally available in granules, chunks and cutlet shapes. Made from soybeans, TVP can be used as a substitute in most recipes calling for meat.
If you have a favorite recipe for chicken noodle soup, feel free to use it and simply substitute vegetable broth and TVP for the chicken broth and chicken.
Vegetable broth can be purchased or made at home. To make at home, simply simmer vegetables, such as carrots, broccoli, cauliflower, and mushroom stems, in water for several hours. Strain and save the broth in the freezer until needed.