Vegan Pennsylvania Dutch Chik’n Corn Noodle Soup
This recipe is a vegan version of a family recipe passed down by Ken’s great grandmother, Hanna Baer, from Ashland, Pennsylvania. It’s oil and sugar free, and very close to salt free. Friends often add salt and pepper to taste, but we prefer it just the way it is. We find that next-day leftovers taste even better, so we always double this recipe, leave it in the pot in the refrigerator overnight, then after eating some for lunch the next day, we freeze the rest in glass jars for the following week.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 4–6 |
| Category | Pennsylvania Dutch |
| Keep Time in Fridge | 4—5 days |
| Keep Time in Freezer | 1 month |
Ingredients
1 small yellow onion, finely diced
2 ribs celery, sliced
2–3 carrots, sliced
2 cloves garlic, minced
3/4 teaspoon smoked paprika
1 tablespoon dulse flakes
1/2 teaspoon black pepper (plus more to taste)
1 teaspoon celery seed (plus more to taste)
1 teaspoon salt-free Mrs. Dash seasoning
3–4 small potatoes, peeled and diced
16 ounces frozen sweet corn
4 ounces dry rotini or other pasta of your choice (chickpea pasta adds protein)
2 ounces dry soy curls
5 cups no- or low-salt vegetable broth
5 teaspoons vegan “chicken” base
4 cups water
Fresh parsley (to taste)
Instructions
In a large, nonstick pot, warm 2–3 teaspoons of the vegetable broth on medium-high heat.
Add diced onion and sauté for 3 minutes until slightly golden and translucent.
Add diced celery and carrots and sauté for another 2 minutes.
Add garlic, paprika, dulse flakes, pepper, celery seed, and salt-free Mrs. Dash and sauté for another minute.
Add the potatoes, frozen corn, dry pasta, and dry soil curls to the pot and then immediately add the remaining vegetable broth, vegan “chicken” base, and water.
Mix well, then cover the pot and increase heat to high.
Once the soup has been brought to a boil, uncover the pot and simmer on medium heat for 20 minutes, stirring occasionally.
When the potatoes are fork-tender and the pasta is completely cooked, turn off the heat and stir in some fresh parsley to your taste.