Vegetarian Chicken Noodle Soup
This is an easy TVP recipe that could be adapted with a variety of spices and veggies depending on what is on hand. I have served this to many meat-eaters who have come back for seconds and thirds, and my daughter has loved it since she could eat solid food.
1 cup TVP granules
2 cups noodles (rotini, shells, or egg noodles)
5 cups vegetable stock
2 cups water
2 tbsp olive (or other vegetable) oil
1 cup chopped onion
1 medium carrot, chopped
1 stalk celery, chopped
1/2 cup frozen peas
1/4 cup nutritional yeast flakes
1 tsp dried thyme
1 tsp dried sage
1 tbsp dried tarragon
1 bay leaf
1/4 tsp ground black pepper 1 tsp salt (optional, omit if sodium is an issue for you)
In a large saucepan, heat oil and cook onion, carrot, and celery until tender, stirring frequently. Meanwhile, prepare dry ingredients. Add vegetable stock, water, TVP, noodles, herbs, salt and pepper. Increase heat to high until boiling, then reduce heat and simmer five minutes. Add frozen peas, and simmer five minutes more, or until noodles are tender. Remove from heat. Stir in nutritional yeast and remove bay leaf just before serving.
TVP is an inexpensive alternative to meat protein, and does not spoil. Nutritional yeast, while inexpensive, is not widely available in many grocery stores. It can be purchased at any health food store, or online. It can also be omitted from the recipe entirely, if necessary.
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