Raw Vegan “Chicken Noodle” Soup


Photograph by Anna Pacheco
Course: Soup
Servings: 4 People
Author: Stephen Rouelle


  • Blender
  • Knife
  • Plastic Or Glass Container


  • 1 Cup Tomatoes (Fresh Diced Small)
  • 1/2 Cup + 1 Tbs. Celery (Diced)
  • 1/2 Cup + 1 Tbs. Carrot (Diced)
  • 1 Tbs. Onion (Diced)
  • 1/2 Tbs. Turmeric (Fresh, Sliced)
  • 1 Tbs. + 1 tsp. Parsley (Chopped)
  • 3 Sprigs Thyme
  • 1/4 tsp. Pepper (Ground)
  • 2 Cups Water
  • 1 Tbs. Olive Oil (Extra Virgin Cold-Pressed)
  • 3 Tbs. Braggs Liquid Aminos
  • 1 Medium Zucchini
  • 1 tsp. Sea Salt


  • For the stock add the tomato, 1⁄2 C. celery, 1⁄2 C. carrots, onion, 1 Tbs. parsley, turmeric, pepper, thyme, Braggs, water, and olive oil into a Vita-Mix and blend until smooth. Reserve and refrigerate.
  • For the “noodles,” slice the green skin off the four sides of the zucchini, dice the skin into a fine dice, and reserve for garnish.
  • Slice the white of the zucchini in half so you have two 3 in. long rectangles. Slice each piece lengthwise into 1⁄4 in. slices then slice again into 1⁄4 in. long “noodles.” Place the noodles into a plastic or glass container and salt. Gently toss the noodles taking care to not break them. The salt will extract the water and wilt the zucchini into a noodle texture. Pour off excess water after 10-15 minutes; reserve and refrigerate.
  • For the vegetable garnish, dice 1 Tbs. carrot into 1⁄4 in. x 1⁄4 in. fine dice and add to the diced zucchini skin. Dice 1 Tbs. celery into 1⁄4 in. x 1⁄4 in. fine dice; add to the zucchini-carrot mix. Mince the remaining thyme and parsley.
  • To complete, place 8 oz. of stock in a bowl; place 1⁄4 of the zucchini noodles in the center of the stock. Sprinkle around the noodles with the finely diced vegetables and herbs and serve.