Mock Chicken Noodle Soup

This makes 1 large pot full. It starts with 8 quarts of water (a quart is 4 cups) and doubles, or seems to double in size when all the other ingredients are added, but it can be frozen.

First Steps:

  1. Bring enough water to a boil to boil a quart of spaghetti noodles, adding a pinch or two of salt to the water.
  2. Break spaghetti noodles three or four times and fill a quart sized container (3-4 cups).  You can break these noodles while the water is coming to a boil.
  3. Boil noodles until cooked. They do not have to be completely thoroughly cooked, because they will cook longer, but they should at least cook 3/4ths of the way done.
  4. Drain and rinse noodles with cold water.

While spaghetti noodles are cooking, you can slice the vegetables, if they still need to be sliced. I used fresh celery and leftover diced onions and cooked carrots, but you can use all freshly prepared, too.


  • 8 quarts water
  • 3 stalks of celery, washed and sliced (or about 2-3 cups of sliced or chopped celery)
  • 1 medium to large onion, peeled, rinsed, and diced (or about 2-3 cups of diced onion)
  • 3-4 cups (about 1 quart) of sliced carrots (about 3 carrots, depending on the size, washed, peeled and sliced), raw or cooked
  • 1- 1 1/3 cup chicken-style seasoning (There may be recipes online for chicken style seasoning. I recommend a vegan kind. There’s also McKay’s, which has a vegetarian and a vegan version.
  • 1/4 cup oil
  • 3-6 Tbsp salt, maybe more or less depending on the seasoning. I used 5, because it was a low-salt seasoning.
  • 2-3 quarts of diced chicken style gluten (it’s like a veggie meat made out of gluten, you may be able to find recipes online) or diced tofu
  • spaghetti noodles, the amount of and as prepared above in “First Steps”.

To Make:

  1. Bring water and all veggies to a boil. If carrots are raw, those are included. If carrots are already cooked and are tender, add those when you add the gluten/tofu and noodles.
  2. Add chicken-style seasoning. Start with 1 cup and taste to see if it needs more.  Add oil. Stir well and taste also to see if it needs any more added salt, and start with 1 tablespoon and taste and adjust salt as necessary, adding more as necessary.
  3. Continue boiling about 10-20 minutes until veggies are tender. Stir occasionally. Check every few minutes and lower heat, if necessary, to prevent boiling over. Do not be discouraged if the soup does boil over though (it did for me). It happens, sometimes more often than others.
  4. Add gluten/tofu and  cooked spaghetti noodles (and carrots, if already cooked and tender).
  5. Continue boiling, stirring occasionally, for about 20-30 more minutes, and then it should be ready.




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