A cozy and flavorful bowl of chicken noodle soup that’s good for your tastebuds and your soul.

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I love a good bowl of chicken noodle soup, especially on a rainy day or when I’m feeling under the weather. Nothing makes it better than a bowl of soup with a little hot sauce to clear out sinuses. This soup is also perfect for any weather and state of health. This recipe also makes quite a bit, so it’s perfect if you want to have some leftovers for lunches.

Ingredient details:

• Carrots – I used 3 whole carrots. I quartered them and sliced them up into thin pieces.
• Garlic – I always use quite a bit of minced garlic in my recipes, and it really adds lots of flavor to the soup. I wouldn’t recommend trading for garlic powder.
• Onion – I used a yellow onion, but white would work as well.
• Celery – I thinly sliced my celery for the soup so the pieces would soften enough.
• Seitan – The tofurky chicken is the BEST substitute and has lots of flavor and seasoning already added to it.
• Vegetable broth – I use a low sodium broth so that there is not too much salt in the soup. Canned soups taste bad but also have a ton of sodium, which is why I love to make homemade soups with lots of flavor and not a lot of salt (sorry salt fans, I don’t even own a salt shaker!!).
• Better than Boullion – Their vegetable base is really good and adds lots of flavor. I got mine from Kroger, but you can find it in many stores.
• Seasonings: Salt, pepper, crushed red pepper, Italian seasoning, fennel.
• Linguine – I used linguine in this recipe, but you’re more than welcome to use a box of whatever noodle you like in your chicken noodle soup. I also like spiral noodes in mine and might try that sometime.

Recipe List

Prep time: 10 minutes

Cook time: 25 minutes

Serves: 10

Ingredients:

2 carrots

8 cloves garlic

1 yellow onion

5 stalks celery

16oz seitan

32oz vegetable broth

1 tbsp Better Than Bouillon vegetable base

1/2 tsp crushed red pepper

1 tsp fennel

1 tbsp Italian seasoning

1 tsp pepper

1 tsp salt

8 cups water

16oz linguine

Optional topping: Hot sauce (I used Sriracha, but also like Texas Pete).

Instructions:

1. Dice onion and mince garlic. Add to pan and cook on medium heat until translucent.
2. Slice celery and carrots and add to pan.
3. Add 16oz of seitan and seasonings to the pot. Cook for 5 minutes without broth or base.
4. Add broth, base, and water and stir.
5. Bring ingredients to a boil.
6. Add linuine and cook for instructed amount of time on the pasta box.
7. Serve with desired hot sauce or other toppings and enjoy!

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