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Bubbe’s Chickun Noodle Soup
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Vegan Soups and Stews
- Method: Stove-top
- Cuisine: Jewish
- Diet: Vegan
Description
This vegan chicken noodle soup is perfect whether you’re feeling under the weather or if you just want a warm meal. The tender carrots, pasta, and dill make the perfect combination.
Ingredients
Units
Scale
- 8 cups of water mixed with 5 tablespoons of Better Than Bouillon Seasoned Vegetable Base (preferred, tastes richer) you could also use 8 cups of vegetable broth
- 6 ounces rotini or macaroni cooked and cooled (prefer lentil or quinoa pasta)
- 4–5 large carrots peeled, chopped 1/4 inch thick
- 2–3 celery stalks chopped
- 1/2 onion chopped
- 1 bunch of dill
- Kombu (sea vegetable) optional
- Salt and pepper (optional)
Instructions
- Cook pasta according to directions. Drain, run cold water over the pasta until cool. Set aside
- Sauté onions, carrots, and celery in a tiny bit of broth until onions become translucent. Sprinkle with salt and pepper if using
- Whisk together water and Better Than Bouillon and pour over vegetables or pour vegetable broth over the sautéed vegetables
- Add 4-5 whole stems of dill to the pot (do not chop)
- Add a 3-inch piece of kombu if using
- Bring soup to a boil. Let it simmer until you can pierce the carrots with a fork but they are not mushy (about 15 minutes)
- Remove whole dill stems and kombu and discard
- Add the pasta
- Chop the rest of the dill including the stems put into the soup
Notes
Can be frozen once cooled. This is a great soup to bring to a sick friend or to enjoy in the cold weather.
