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

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and this site also gives a nutritional breakdown

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