Vegan Chicken Noodle Soup
This comforting vegan chicken noodle soup is packed with tender veggies, chewy noodles, and rich broth. A plant-based twist on the classic that brings warmth and nostalgia to every bowl.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 celery stalks, sliced
- 3 carrots, peeled and sliced
- 8 cups vegan chicken broth or vegetable broth
- 2 cups vegan chicken pieces such as soy-based strips or seitan, chopped
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- 12 ounces small pasta such as shells or ditalini
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Heat olive oil in a large soup pot over medium-high heat.
- Add chopped onion, garlic, and sliced celery. Sauté for about 5 minutes until softened and lightly golden.
- Add carrots, vegan chicken broth, vegan chicken pieces, basil, and thyme to the pot. Stir to combine.
- Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
- Meanwhile, cook pasta in a separate pot, about 1 minute less than package instructions. Drain and set aside.
- Taste soup and adjust seasonings with salt, pepper, or more herbs as needed.
- To serve, place a portion of cooked pasta in each bowl and ladle soup over the top.
- Garnish with fresh parsley and serve hot.
Notes
To keep noodles from soaking up all the broth, store them separately from the soup and combine just before serving. Add a splash of lemon juice or a pinch of red pepper flakes for a bright or spicy twist. For a gluten-free option, use rice noodles or chickpea pasta. Freeze the broth and veggie base without noodles for best results.
Nutrition
Calories: 220kcalCarbohydrates: 28gProtein: 12gFat: 7gSaturated Fat: 1gSodium: 480mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 5600IUVitamin C: 6mgCalcium: 60mgIron: 2mg
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