Chik’n Noodle Soup

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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.
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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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