Warm chicken soup has been around for centuries as a remedy for a variety of illnesses. Chef Doug McNish, in his new The Classics Veganized cookbook, provides a unique vegan and heartwarming version of this traditional dish. The Classics Veganized, coming out September 29, 2020, features over 120 drool-worthy dishes that reinvent classic comfort foods with a modern spin.
"One of the best kitchen tricks passed on to me years ago was the brilliant notion of substituting nutritional yeast for that fluorescent yellow chicken stock powder. I remember rushing home to try it out right away and being shocked at how similar the flavour was! My version uses lots of fresh herbs to re-create the same home-style chicken noodle soup taste that’s helped us all through stuffy noses and sore tummies for so long," says chef and cookbook author, Doug McNish.
Un-Chicken Noodle Soup
In a large pot, heat the vegetable oil over medium heat. Add the onion, celery, and carrot and cook, stirring frequently, until the vegetables are soft, 4 to 5 minutes.
Add the garlic, 1 cup (250 mL) of the nutritional yeast, and 1 tablespoon (15 mL) of the thyme. Cook, stirring constantly, until the garlic is fragrant, 2 to 3 minutes.
Add the water and bring to a boil uncovered. Reduce the heat to medium-low and cook, uncovered, for 20 minutes.
In a small pot of salted water, cook the spaghetti according to package directions. Drain and rinse in cold water to stop the pasta from cooking further.
Remove the soup from the heat and stir in the parsley, the remaining ½ cup (125 mL) nutritional yeast, the remaining 1 tablespoon (15 mL) thyme, and the pasta. Serve immediately or cool and store in an airtight container in the fridge for up to 1 week.
- Serves 6
- Prep Time:
- 10 minutes
- Cook Time:
- 20 minutes