Wednesday, March 18, 2015

Rosemary’s Vegan Chicken Noodle Soup

2 medium to large onions, diced
3-4 Tbsp oil
1 pkg firm Tofu (420 g.) diced small
½ teaspoon  Tumeric
8 Tbsp Vegetarian Chicken Soup Mix (Bulk Barn)
1 teaspoon salt (or more to taste)
Noodles, broken into 1-2” lengths (about 200 grams of dry noodles)

Sautee onions in a Dutch oven with oil until tender
Add tofu and continue to sautee
Add chicken seasoning and turmeric
Stir well and continue to sautee
Add 16 cups water. Bring to a boil. Add salt to taste.

Just before serving, add noodles and cook until tender.
Garnish with fresh or dry parsley.
Makes one large Dutch oven. 

EnjoyRosemary’s Vegan Chicken Noodle Soup

Posted at http://heritagegreen22.adventistchurchconnect.org/article/64/church-family/soup-recipes/rosemary-s-vegan-chicken-noodle-soup

and http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1998103 this site also gives a nutritional breakdown


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