Heather McDougall
Heather McDougall is the director of the McDougall Program in Santa Rosa, California. Heather also develops healthy, family-friendly recipes for the McDougall Newsletter.
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- Prep-time: / Ready In:
- Makes 8-10 cups
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This luscious vegan noodle soup tastes like comfort in a bowl—and an awful lot like chicken noodle soup! The chicken-soup flavor comes from a combination of dried herbs (marjoram, sage, and thyme) also found in poultry seasoning, the herb blend often used in Thanksgiving stuffing. Because there’s no real chicken, the soup cooks quickly and is ready to enjoy after just 30 minutes on the stove. To give it an appetizing golden hue, add a pinch of turmeric along with the herbs.
Recipe from drmcdougall.com
Ingredients
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 6 cups vegetable stock
- 1 teaspoon low-sodium tamari or soy sauce
- ½ teaspoon dried marjoram, crushed
- ½ teaspoon dried sage, crushed
- ¼ teaspoon dried thyme, crushed
- Freshly ground black pepper
- 3 cups dried brown rice fettuccine noodles or whole-wheat pasta, broken
Instructions
- Combine the onion, celery, carrots, stock, tamari, marjoram, sage, thyme, and pepper in a 4-quart Dutch oven. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer for 20 minutes.
- Stir in the noodles; return to a boil. Cook for 10 minutes more or until noodles are tender.
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Comments (20)
So good!
This is the best soup I have ever had. I am not a fan of celery in soup so I double the carrots and sue brown Pad Thai Rice Noodles. Perfection!
This soup is absolutely delicious and is perfect for a cold winter day!!
This is the best! I will definitely make it again.
I love this easy, comfort food recipe!!
how much poultry seasoning would you use?
3/4 tsp worked well, I added with the other spices because I wanted it to have a strong herb flavor. Add it in, stir, taste, and add more if you’d like.
can this be cooked in instant pot? if so, how would you do it? Im new to my instant pot and anxious to try.
Is there a way to cook this in the instant pot?
Put all the ingredients in the pot except the noodles. I would guess set it to 4 minutes at high pressure and then quick release. Depends on how soft or al dente you like your veggies. I would cook the noodles separately so they don’t use up too much of the broth. Or you can add them with the other ingredients or afterward and set the pressure cooker to Saute. But watch them. You can also Google vegan noodle soup in pressure cooker for some other timings. Don’t know why this questions doesn’t get a response from the author. It is a common question on soups and stews. Also, Vegan Under Pressure by Jill Nussinow has lots of great recipes and timings for all kinds of foods. Check if your library has it. Hope this helps.
So comforting !!
Can this be cooked in a slow coo& for how long.
Does it have to be in a Dutch oven ?
I made mine in a pot and I substituted noodles with 3 cups elbow macaroni. I ended up having more noodle than liquid in the end but its still delicious.
You didn’t say what is marjoram and you didn’t say how many comes of water.
Hi Daniella, Marjoram is a spice that I can find in my local grocery store. I bet you can leave it out if you can’t find it and the soup would still be delicious. In the recipe it calls for 6 coups of vegetable stock. Thats where the water is, in the stock. I can find this is my local grocery store and cooks who are better than I am can make their own, home-made stock by cooking vegetables in water to give the water a good flavor.
Hubby was missing chicken noodle soup. This did the trick! Thanks!
I love this recipe. I make batches of it when I need comfort food or when I’m getting under the weather or just because it’s tasty.
I use bullion for my stock Greg! I find it tends not to have that orange coloring which is off putting to me. I use “vegan chicken” for the most part, there multiple companies that we like. Edward and Sons seems the most readily available in my super market and I like the flavor best but it’s cubes and can be spendy as much as I use. (Their beef one is the best for traditional beef dishes I feel like) There’s a powder one I use also, I’ve only found it on Amazon- Orrington Farms is the brand I use on that. They have two kinds- vegan and “normal” so make sure you get the vegan one!!! I find one tsp per cup is more then enough for the broth flavor (directions say two) This company have a pork one also that’s nice in bean soups- it’s pretty high in sodium tho so I only use it for special occasions myself. Hope that helps!!!
Is there a brand of vegetable stock that would allow this light colored soup? All I’ve found are orange in color. Or do people make their own stock?
I really want to try this.