Description
Warm up with a comforting bowl of Vegan Chicken Noodle Soup. This plant-based twist on a classic favorite is loaded with veggies, vegan chicken, and flavorful broth. Perfect for a cozy night in or a quick weeknight meal.
Ingredients
Scale
Soup Base:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon turmeric (optional, for color)
- 1 teaspoon salt
- ½ teaspoon black pepper
Soup:
- 8 cups vegetable broth
- 2 cups shredded vegan chicken or chickpeas
- 2 cups uncooked egg-free noodles or pasta (like rotini or fusilli)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Prepare the Soup Base: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until vegetables soften.
- Season and Simmer: Stir in thyme, rosemary, turmeric (if using), salt, and pepper. Pour in vegetable broth and bring to a boil. Add vegan chicken or chickpeas and simmer.
- Add Noodles: Stir in noodles and cook for 8–10 minutes, or until pasta is tender. Adjust seasoning if needed.
- Serve: Garnish with fresh parsley and serve warm.
Notes
- Use soy curls, seitan, or a store-bought vegan chicken alternative for a hearty texture.
- For gluten-free option, use gluten-free pasta and broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
