This soup could be made with chickpeas or navy beans or white kidney beans in place of the soy curls, I'm sure. If you're going for a texture like chicken, though, soy curls can't be beat. You can also make this gluten free by simply swapping out the noodles I used here with a rice noodle.
Veganish Chick'n Noodle Soup
4 ounces of Butler Soy Curls, rehydrated (1/2 package)
1 cup of diced celery
1 cup of diced carrot
3 cloves minced garlic
1 diced onion
8 cups of water or vegetable stock
chicken style broth powder to taste
8 ounces of noodles of choice. I used no yolk egg noodles from Aldi, which makes this "veganish"
minced fresh parsley
a handful (because that was what was left in the bag) of green peas
Salt and pepper
Once the soy curls are rehydrated, drain them and break any longer pieces into smaller bite sized pieces. Or don't. Maybe you want big chunks.
Sauté the celery, onion, and carrot until fragrant. Throw in the garlic and cook for a minute. Add soy curls to the pan and stir together, Finally, add the stock/water/broth. I had mostly water with a cup or so of veggie stock I found in the freezer. I used three tablespoons of my no chicken broth powder and kept tasting until it seemed about right. I also used the water drained off of the soy curls as it does have some flavor. Again, if you don't care for the taste of the soaking liquid, do it your way.
Bring to a boil and add noodles, cooking for the recommended time on the package. Stir in peas and parsley right before serving and taste for seasoning.
I brought the mixture to a boil before stirring in the noodles. I then slapped a lid on the pot, turned off the burner, and went to pick her up. I was gone maybe half an hour and the noodles were perfect and the soup at serving temperature when we got home.