They say chicken noodle soup is good for the soul. We think making vegetarian chicken noodle soup is even better for the soul. And … this soup is scrumptious.


  • 1/4 cup + 1 tbsp olive oil
  • 4 carrots, chopped
  • 4 stalks of celery, chopped
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 large mushroom, chopped
  • 2 vegetarian (or vegan) chicken patties or equivalent, defrosted
  • 1 tsp herbs de provence (rosemary, marjoram, thyme, sage, anise seed and savory) or a combo of above herbs.
  • 6 cups vegetable broth
  • 1/3 lb pasta (cute little o’s or alphabets or broken spaghetti, preferred)


  1. Cook pasta in a separate pot.
  2. Heat 1/4 cup olive oil in soup pot over medim heat and add onions, celery and carrots. Cook until softened (about 10 minutes).
  3. Add the garlic, mushrooms, herbs de provence and cook another 5 minutes.
  4. Add the broth.
  5. Add the cooked and drained noodles.
  6. Reduce heat to low, cover. Cook about 20 minutes on a simmer.
  7. Cut chicken patties into thin strips.
  8. In nonstick skillet, add 1 tbsp oil and heat on medium.
  9. Add the strips and brown on both sides.
  10. Cut browned chicken patties into bite-sized cubes and add to simmered soup.
  11. Stir and serve.


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