Chicken-Style Noodle Soup
Submitted by Marty
A plant-based twist on classic chicken noodle soup. Blended chickpeas create a creamy, protein-rich broth with noodles, potatoes, and poultry seasoning. Add scrambled tofu for extra heartiness.
YIELD
10 servingsPREP
15 minCOOK
20 minREADY
35 minAll the cozy warmth of chicken noodle soup, no chicken required.
The secret weapon here is chickpeas blended smooth in their own liquid. They give the broth a silky body and a protein boost that makes this soup genuinely filling.
Poultry seasoning delivers that familiar savory flavor you’re craving, while potatoes and noodles bulk it up into a proper bowl-filler.
Toss in some scrambled tofu if you want to mimic those shredded chicken pieces, or leave it out for a simpler bowl.
Ready in about 35 minutes and serves a crowd of 10.
Kitchen Tips
- Blend the chickpeas until completely smooth for the creamiest broth; any chunks will feel out of place
- Poultry seasoning is the key to making this taste “chicken-y” without any meat, so don’t reduce the amount
- Add the noodles last to keep them from getting mushy if you plan on leftovers
- This freezes well without the noodles; cook them fresh when reheating
Ingredients
Directions
Cook noodles as directed on package.
Drain.
Meanwhile, sauté onion, celery, chicken-style season, and salt in ¼ cup water until tender.
Add 6 cups water with potatoes and continue cooking.
Meanwhile, whiz garbanzos in their own juice, add a little water if necessary.
Combine all ingredients and simmer slowly to allow flavors to blend.
Adjust water and salt as desired.
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