Chik’n Noodle Soup


After adopting a vegetarian lifestyle, I missed the chicken ‘n noodles that have been a family tradition for years. I am not a fan of mock meats either, but in small doses, they are fine. When I discovered Quorn brand though, it opened new doors. I have tried a few of their products, and am very pleased with them.

I set out to discover a delicious vegetarian ‘chicken’ noodle soup and have created the following. I personally think it is great, but the real test is with the family, and they request it often, and usually enjoy 2-3 bowls. It passed. I hope you enjoy it, and play with the recipe to customize to your particular tastes.

1 Tablespoon butter
3 Shallots, thinly sliced
2 Carrots, peeled and chopped
2 Celery stalks, chopped
2 Quorn Brand Chik’n Cutlets, thawed and chopped *
1 Teaspoon each of Sage, Marjoram, Thyme
1/2 Teaspoon each of Nutmeg, Turmeric (for color), Mrs. Dash (opt)
1/4 Teaspoon Black Pepper
1/4 Cup Bragg’s Liquid Aminos *
6 Cups water
1/2 Cup Green Peas
4-6 Ounces Egg Noodles (I like to use the Old Fashioned Egg Noodles or make my own)

Melt butter in a 3 quart sauce pan over medium heat.
Add shallots and sauté for a minute.
Add celery and carrots and continue cooking until shallots are clear.
Add Chik’n cutlets and spices. Sauté 2-3 minutes.
Add Bragg’s Liquid Aminos and mix well.
Add water, increase heat and bring to a boil.
Reduce heat, cover and simmer for 20 minutes or more.
Bring to a boil once again, add noodles and peas, reduce heat, cover and simmer until noodles are tender.
Ladle it up and slurp it down!

* Notes
I buy the cutlets at Reasor’s, our local grocer. However, you will find them at places like Whole Foods and other specialty stores.
Bragg’s Liquid Aminos should be easily found at your local grocer, likely in the international food section with the soy sauces. Also found at specialty stores.


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