No-Chicken and Homemade Noodle Soup

The other week when I had the worst cold of my life, all I wanted in the world was my mom’s chicken noodle soup she made for me when I was young. The real stars of the soup were the homemade noodles. They were thick like dumplings and so comforting, whether you were sick or not.

No-Chicken and Homemade Noodle Soup

I texted my mom to tell her how much I was craving those noodles, and she responded with “Just make them yourself. Just egg + flour”. Seriously? That’s the secret to one of the most delicious foods of my childhood? Luckily, I had egg substitute in the fridge (I rarely have anything like it) because I was in no mood to mess around with chia seeds or flax, in case they didn’t turn out. There was no all purpose flour to be found in my house, so I already had to use whole wheat. I didn’t want to swap out 100% of the ingredients: it just didn’t seem right.

No-Chicken and Homemade Noodle Soup

To my surprise, the no-chicken broth I threw together had AMAZING flavor. I’ve always used store bought no-chicken broth or bouillon and had no idea how easy it was to liven up some vegetable broth. Even if your vegetable broth is store bought, it adds versatility to a pantry staple. Bonus points if you make your own vegetable broth. In true 7 year old Kelly fashion, I paired my no-chicken and homemade noodle soup with a PBJ sandwich. Did anyone else dunk their PBJ in broth? I’ll dunk it in any kind of soup (tomato included!).

No-Chicken and Homemade Noodle Soup
Prep time: 
Cook time: 
Total time: 

Serves: 4

  • 4 c vegetable broth
  • 2 tbsp. nutritional yeast
  • ½ tsp dried parsley
  • ¼ tsp dried thyme
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • 1 large carrot
  • 1 stalk celery
  • ¼ – ½ tsp salt
  • ½ c + 5 tbsp. white whole wheat flour
  • 2 eggs (or 2 eggs worth of substitute, like Egg Beaters)
  • salt and pepper to taste (see note)

  1. Whisk together broth, nutritional yeast, and seasonings (everything until “carrot”) in a soup pot over medium heat.
  2. Peel carrot. Chop carrot and celery into ¼ – ½ inch slices. Add to broth. Bring broth to boil.
  3. Meanwhile, combine ½ c flour with salt and eggs. If sticky, continue to add flour by tablespoon until just barely sticky.
  4. Flour surface and roll out dough into 8″ x 8″ square. Cut in half and then into strips (I got a total of about 34 noodles).
  5. If you like your carrots and celery totally soft, let boil for a few minutes before adding noodles. Add noodles and cook for 7 – 10 minutes (covering if you lose the boil). Do NOT overcook noodles, as they will get tough.
  6. Add salt and pepper to taste prior to serving.

I added no additional salt to the soup, but it will vary based on the broth you start with.
For a heartier soup, consider adding a rinsed can of garbanzo (chickpeas) or white beans.

Nutrition Information
Serving size: 1½ c Calories: 180 Fat: 4 Carbohydrates: 23 Fiber: 4 Protein: 13


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    cheri Feb 25, 2014

    wow! You even made your own noodles. Very impressive.

      Kelly Feb 25, 2014

      Cheri, it takes 5 minutes and makes the whole world of difference!

    Joanne Feb 25, 2014

    My mom only ever gave us canned chicken noodle soup, but somehow it always hit the spot. Total comfort food, right here!

    sprinklesandsauce Feb 24, 2014

    really good looking soup! super healthy!

    cookingactress Feb 24, 2014

    mmmm this looks so delish! Love those noodles!

    cleaneatingveggiegirl Feb 24, 2014

    YUM!!! I love that this is homemade broth!! I have used the No Chicken base from Better Than Bouillon for “chicken” noodle soup before and it is really pretty good, too, if you are ever feeling extra lazy ;).

      Kelly Feb 24, 2014

      Hannah, I love Better than Bouillon’s No chicken base! It is normally my go to, but for some reason the organic market near me doesn’t reliably stock it any more 🙁