Veggie Chicken Noodle Soup


  • 12 c. water
  • 1 large onion, finely chopped
  • 2 c. celery, finely diced
  • 3 c. carrots, sliced or diced
  • 5 medium potatoes, diced
  • 10 Tbsp. McKay’s chicken-style seasoning
  • 3/4 c. barley
  • 4 c. wide or medium eggless noodles
  • 3 c. soy chicken
  • 1 Tbsp. celery salt
  • salt to taste


  1. In a large saucepan, heat water, chicken-style seasoning, onion, celery, carrots, potatoes and barley. Bring to a boil and simmer until vegetables are partly done.
  2. Add noodles and soy chicken and cook until tender.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Soups Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.