Description
A comforting and hearty Vegan Chicken Noodle Soup made with savory vegan chicken pieces, fresh vegetables, and flavorful herbs, perfect for a cozy meal any time of year.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 stalks celery, sliced
- 3 medium carrots, peeled and sliced
- 8 cups vegan “chicken” broth or vegetable broth
- 2 cups vegan “chicken” pieces, chopped small
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- salt + pepper, to taste
Pasta and Garnish
- 12 ounces small shaped pasta
- fresh chopped parsley, for serving
- crackers or french bread, for serving
Instructions
- Heat olive oil and sauté aromatics: Add the olive oil to a large pot and warm over medium-high heat. Add the chopped onion, minced garlic, and sliced celery, then sauté for 5 minutes until the onions are translucent and the vegetables are softened.
- Add vegetables and broth: Stir in sliced carrots, vegan chicken pieces, dried basil, and dried thyme. Pour in the vegan chicken or vegetable broth. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes.
- Cook the pasta separately: While the soup simmers, cook the small shaped pasta in a separate pot according to the package instructions, but reduce cooking time by 1 minute to avoid overcooking. Drain the pasta and set it aside.
- Season the soup: Taste the soup and adjust seasoning with additional herbs, salt, and pepper as needed to suit your preference.
- Serve the soup: Serve the soup in bowls, adding a handful of the cooked noodles to each. Garnish with fresh chopped parsley if desired, and offer crackers or french bread alongside. Keep noodles separate when storing to prevent sogginess.
Notes
- Use Better Than Bouillon No Chicken Base for a rich broth, or replace with plain vegetable broth.
- The vegan chicken pieces can be substituted with Tofurky Plant Based Chik’n, seitan pieces, chickpeas, or any vegan chicken alternative.
- Choose your favorite pasta such as Trader Joe’s Gigli noodles or any egg-free, whole grain, or gluten-free pasta.
- For Instant Pot: Use the sauté function to cook onion, garlic, and celery, then add remaining ingredients except pasta, cook at high pressure for 5 minutes, release pressure carefully, add cooked noodles when serving.
- Store soup in refrigerator for 3-4 days; keep cooked pasta separate to prevent it from soaking up broth.
- Freeze soup without noodles by cooling completely first; thaw in refrigerator overnight before reheating and adding fresh pasta.
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg
