Vegan Chicken Noodle Soup

♥ Based on Campbell's Chicken Noodle Soup ♥

First, I must apologize for posting another 'chicken' post featuring a ready made product - my 3rd this month! My new followers must be thinking, wtf?!? I don't normally post so much with a ready made product but I have recently discovered these and absolutely love them.

More than that though I have been doing a lot of "nostalgia cooking" lately. Like the Crispy Almond Chicken post below this is another dish I had growing up and have missed. It's veganizing dishes like this that I think are the most enjoyable, the ones that bring a smile to your face because they bring back so many memories. My rullepolse post probably was my favourite one to veganize for that reason, it was like every single Christmas brought right back to me :-)

Back in elementary school I used to walk home for lunch almost every day as we lived so close and more often than not I would have a bowl of Campbell's Chicken Noodle Soup. Let's face it, it might not be very healthy but it's a standard. I thought it would veganize well for two reasons:

1. Finding that vegan chicken I like and
2. The vegan stock powder I use is a golden yellow hue like Campbell's due to having some turmeric in it and even though it's not based on a chicken stock I've always found it reminded me of a light chicken stock.

This does of course mean that I have veganized a product you can only buy in North America (Campbell's Chicken Noodle Soup) with ingredients I think you can only buy in Europe. Oh well, one for all the vegan ex-pats over here then!!

I opted for Udon Noodles here to replicate the thickness of Campbell's and just broke them up into 4ths to be easier to eat. I chopped the chicken into small pieces while still frozen, it's easy to do and you do want to cook these from frozen so they don't cook to mush. It's all simply cooked in the stock powder which does remind me so much of Campbell's broth and when you cook the chicken in it the chicken flavouring comes out in the broth as well. In the end I stir in a pat of vegan butter just for a bit of richness and to help give the broth a glossy hue.

Altogether this was a beautiful version of Campbell's Chicken Noodle Soup and even with the highly processed vegan ready made chicken, bags healthier than their version!

Vegan Chicken Noodle Soup - a la Campbell's ;-) - Serves 1

40g Udon Noodles, broken into third's

30g Fry's Chicken Style Strips, frozen, chopped small 

1 tsp Marigold Vegan Stock Powder

1 tsp vegan butter, I use Vitalite

400ml water

Note - you can pre boil the udon for 8 -10 minutes in salted water, drain then use as instructed below if you want a softer noodle as Campbell's noodles are very soft. I did this the second time I made it and preferred it this way. I also discovered that it's pretty much impossible to overcook udon!

Bring the water and stock powder to the boil and add the noodles. Cover and simmer for 8 -10 minutes, or according to your package directions. When there is a few minutes left add the chicken and simmer until cooked, it'll only take a few minutes. At the very end stir in the butter until melted. Serve immediately with some fresh bread and vegan butter, perfect on a cold wintry day.

♥

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