Not Chicken Noodle Soup

Sometimes you just want a good chicken noodle soup….like when it’s cold, wet and stormy…but without the chicken.  The weather has been less than summerlike here in Washington State and I had a spaghetti squash staring at me for weeks.  I didn’t want to do my old standby of squash with red sauce, after pondering a bit, a light bulb went off…Not “Chicken” Noodle Soup…well really “Not Chicken” and “Not Noodle” Soup at all!  I actually surprised myself with how good this turned out…just what the Dr. ordered on a cold day!
Not Chicken Noodle Soup


  • 2 Cups Chopped Veggies (Celery, Onion, Carrot) or whatever else you like
  • 2 Cups Vegetable Broth
  • 1 Cup Chicken Flavored TVP (Textured Vegetable Protein)
  • 2 TBSP Vegan Chicken Broth Seasoning
  • 2 Cups Water
  • 1 Small Spaghetti Squash


Cook your squash…I use the microwave.  Pierce holes in skin, and place in microwave safe bowl with some water in bottom.  Cook for 5 minutes at a time until squash is tender to touch.

Meanwhile…Prepare your broth.
Mix vegetable broth and seasoning in a bowl.
Add the TVP and let sit for 10 minutes.
(Chicken Flavored TVP…Uber Cheap too)
(The TVP needs to rehydrate, that is why you soak it, and it will absorb the flavors of broth)
While TVP is soaking, saute chopped veggies in pot until tender.
 Add the water and TVP broth mixture.  Let simmer for about 10 minutes.
When the squash is done cooking, slice in half and scoop out “noodles”
Add the “noodles” to your soup just before serving (so the squash doesn’t get mushy).


  1. I’ve heard of using spaghetti squash before in soups! Looks good!

  2. Looks great! I love Imagine No-Chicken Broth too. I use it on our veggie chicken noodle soup.


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