Vege Chicken-Noodle Soup


12 c. Water
10 T. McKay’s Chicken-Style Seasoning
1 t. Celery salt
Salt to taste
1 lg. Onion (diced)
2 c. Celery (chopped)
3 c. Carrots (sliced or diced)
3/4 c. Barley
5 med. Potatoes (peeled, diced)
2 c. Eggless noodles (wide or medium)
2 c. Soy chicken-style meat substitute (optional)


In a large stockpot put water, seasonings, onion, celery, carrots, and barley. Bring to a boil; reduce heat to a simmer. When carrots are still a little crunchy, add potatoes; cook 5-6 minutes more. Stir in noodles and soy chicken; cook until noodles and potatoes are tender. Remove from heat; serve.

Yields: 30 1-cup servings.

Nutritional Information:

Per Serving: Calories: 65; Fat: 0 g; Sat. Fat: 0 g; Sodium: 53 mg; Carbs:14 g; Dietary Fiber:2 g; Protein: 2 g.

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