Looking for a vegan chicken noodle soup recipe? We’ve got you covered with our Seitan Chick’n Noodle Soup!
This S.C.N.S. is what you need on those cold days. It’s so hearty, chunky and chickeny and hits the spot after being out in the snow or when you’re feeling under the weather.
Snuggle up and hunker down by the fireplace with a bowl of our Seitan Chick’n Noodle Soup and a good book!
Seitan Chick'n Noodle Soup
- 6 tbsp vegetable broth
- 1/2 tbsp soy sauce
- 1/4 tsp liquid smoke
- 1/2 cup vital wheat gluten
- 2 1/2 tbsp chickpea flour
- 3 1/2 cups vegetable broth
- 1 1/2 cup water
- 2 tbsp soy sauce
- 1/2 tbsp garlic powder
- 8 cups vegetable broth
- 1/4 sweet onion (diced)
- 1 carrot (shredded or thinly sliced)
- 1/4 cup celery (thinly sliced)
- 1.5 cups uncooked noodles of your choice
Make the seitan dough by combining 6 tbsp vegetable broth, 1/2 tbsp soy sauce, 1/4 tsp liquid smoke, 1/2 cup vital wheat gluten and 2 1/2 tbsp chickpea flour.
Knead the dough and let sit while you prepare the seitan broth.
Prepare the seitan broth in a saucepan by whisking together 3 1/2 cups vegetable broth, 1 1/2 cup water, 2 tbsp soy sauce, 1/2 tbsp garlic powder. Bring to a boil then turn down to a simmer on lower heat.
Break up the seitan dough into chunks and place into broth to simmer for 50 minutes. Don’t worry about shape or size, as you will be dicing the seitan once it’s cooked.
When the simmering is complete, drain the seitan and slice into small pieces with a knife to the size you’d like for your soup.
In large saucepan prepare your soup with 8 cups vegetable broth, onion, carrot, celery, noodles and diced seitan chicken.
Bring to a rolling boil then simmer for 10 mintues.