"CHICKEN" NOODLE SOUP

I never liked Chicken Noodle Soup when I was a kid because my mother served it out of a can. This simple recipe converted me. The soup was satisfying and delicious, perfect on a cool, rainy day. Of course in place of chicken I used the soy curls that my husband likes so much. He gave this soup two thumbs up!

Find recipe at “Simple Vegan Blog.”: Vegan Chicken Noodle Soup.

Do you need some reasons for avoiding chicken in your soup? Watch Dr. Greger's videos.

What I did differently:

-My 2 cloves of garlic were quite large and the onion was large

-Did not use oil. I dry sauteed the vegetables and added a splash of water when they started to stick.

-In place of "vegan chicken pieces" I rehydrated a large handful of soy curls and used kitchen scissors to cut them into bite-sized pieces

-Cooked the vegetables for several minutes before adding the soy curls. Stirred constantly until vegetables were starting to soften.

-Added 1/4th tsp dried thyme

-Did not add extra salt since the vegetable stock and chicken seasoning had salt. (Use reduced sodium vegetable broth if you are salt sensitive.)

-Used Butler Chix-Style Seasoning since my husband prefers it

-Increased the fresh ground pepper to 1/2 tsp

-Increased the vegetable stock to a total of 6 cups

-I let the broth sit for an hour before adding the pasta since it was not quite time to eat

-This amount just served my husband and me. There were no left overs.