Well, he wasn't talking about going vegan, but let's move on. With advancements in technology have come vegan chicken products that can used to replace any comforting role Chicken Noodle Soup once played. I prefer wild rice to noodles, but there's a substitution note if you're a more conventional. The only compliant I have with the wild rice is that sinks to the bottom of the bowl, so you can't see it in the picture. That's kind of a superficial complaint though; I feel a little shallow even mentioning it. This recipe is very simple, so you can make it for yourself if your mom, partner... whoever isn't available.
Get well soon!
Chicken & Wild Rice Soup
- 2 Cups Vegan Chicken (Baked & chopped or sliced; we used these guys from May Wah, but there is always Match Vegan Meats, Gardein, Seitan, Morningstar and Light Life.)
- 2 Tablespoons Olive Oil
- 1 Cup Wild Rice (cooked )*
- 5 Cups Better Than Bouillon - Vegetable (made per instructions on the package)
- 1 Cup Carrots (sliced into coins)
- 1 Cup Celery (sliced)
- 1 Small Red Onion (chopped)
- 1 Cup Frozen Peas
- 1 Teaspoon Onion Powder
- 1 Teaspoon Oregano (dried)
- 1 Teaspoon Thyme (dried)
- 2 Bay Leaves (dried)
- 1/2 Teaspoon Celery Seed (dried)
- Dash of Black Pepper
Heat oven to 350. In a glass baking dish, toss the defrosted Vegan Chicken and Olive Oil. Bake for 10-15 minutes, flipping once to make sure they cook evenly. Once they are brown and a little crispy, remove from the oven. Then let them cool.
In a large soup pot or Dutch oven, heat the remaining ingredients on a medium heat until they boil. Then reduce the heat to a simmer.
To serve, slice or chop your Vegan Chicken and then divide into 4-6 servings. It depends how much Vegan Chicken you want in each bowl. Fill your soup bowl 3/4 of the way with Soup and then toss on serving of Vegan Chicken in. Stir.
That easy. Gesundheit!
*Substitute Wild Rice with 1 Cup Uncooked Broken Fettuccine or Medium Sized Pasta. Be sure and checkthe label for eggs; lots of Fettuccine contains eggs.