Vegetarian Chicken Noodle Soup with Heart Carrots

Since it is soup Wednesday and tomorrow is Valentine's day, I thought I would try this cute soup idea. I learned how to make the heart shaped carrots from this sophistimom blog. I adjusted her recipe a bit to make a simpler vegetarian version of chicken noodle soup. I was a little scared off at first at the thought of making shapes out of vegetables. I thought it would be difficult and never turn out like the picture in the original blog, but this was actually pretty easy, and almost all the carrot slices turned out great.

Check out our earlier Valentine's day recipes:

You can also see our earlier soup Wednesday blogs: Week 17,  Week 16Week 15Week 14Week 13Week 12Week 11Week 10Week 9Week 8Week 7Week 6Week 5Week 4, Week 3Week 2Week 1

This made about 2 servings of soup

-2 carrots
-2 celery stalks
-1/2 Tbsp olive oil
-1 1/2 cups egg noodles
-15 oz (1 can) vegetable broth
-1 cup water
-salt and pepper
-1/2 cup chopped "chicken"
(I'm new to using fake meat. Check out my previous post using meatless meatballs in Italian Wedding Soup. I was actually surprised how many options there were at the grocery store for versions of meatless chicken. I couldn't find just plain though, what I bought was lightly seasoned from MorningStar, it worked out fine. The instructions to cook were just to put in the chicken pieces in the  microwave for a minute, so I put the frozen chicken slice in the microwave for about 30 seconds, just so it was warm enough to cut into bite sized pieces.)

Peel the carrots.
Cut out a notch on the top of each carrot.
This took me a try or two to get a deep enough cut, but once
I did it was easy.
This was really the hardest part of making the shapes,
and it wasn't very difficult.
Use a potato peeler to round out the tops of the carrots.
Continue to use the peeler to cut away the sides into a point.
Slice the carrots.
I was pretty impressed with myself, I thought only the
first few I cut would actually look like hearts, but they all turned out great.
Heat the olive oil. Cook carrots and celery for about 5 minutes.
Cut the chicken into bite sized pieces. Mine were pre-cooked, so
I just added the chicken, broth, water,  and noodles all at once
and simmered until the noodles were cooked.
When you are ready to serve, add parsley, salt and pepper to taste.

This turned out really well. The hearts made this super cute for Valentine's day. I also liked the meatless chicken, I again couldn't really tell much of a difference between this and real chicken when it was in the soup.


  1. Becky, cute heart carrots! Thanks for linking up with Food on Friday. Cheers

    1. Thanks! They were easy to make too. Thanks for hosting!


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