Mock Chicken Noodle Soup

Cindy Bodnar


Vegetarians rejoice! I have been cooking soup at a local restaurant for 12 years in a college town. Many of our customers are vegans and vegetarians. I have come up with my own version of "Chicken" soup! You can make this as Mock Chicken Noodle, or use the broth in many recipes that call for Chicken Stock! The curry gives this stock a little zing, and the color is more like real Chicken stock! It's not your grandma's recipe, but more like your crazy Aunt who likes a little spice! (you may reduce the amount of curry for a less spicy version). It also freezes well for use in other recipes!

pinch tips: How to Debone a Chicken



makes 4 Quarts


15 Min


1 Hr


Stove Top


1 Tbsp
olive oil
large onion, diced
1/2 bunch
celery, chopped with leaves
carrots, sliced in 1/4 inch medallions
2 large
potatoes, peeled and diced
2 tsp
black pepper
2 tsp
3 qt
golden vegetable stock (not tomatoe-based)
2 1/2 tsp
curry powder
1/4 tsp
powdered rosemary
2 1/2 tsp
dried parsley
cooked noodles (your choice)

Directions Step-By-Step

In a Large stock pot, saute Onions, celery, and carrots in Olive oil until onions are transparent. Add Salt and pepper.
Turn up the heat and add Vegetable stock and potatoes. Bring to a boil, and then simmer until potatoes are tender. Add Curry, rosemary, and parsley. Taste, and adjust seasonings to your liking!
Ladle over bowls of warm noodles and serve! Eat it up, it's GOOD for you! :)

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Vegan
Other Tag: Healthy