Description
A warm and comforting vegan take on the classic chicken noodle soup, perfect for cold days or when you need a pick-me-up.
Ingredients
Scale
- 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
- 12 ounces small shaped pasta
- Salt + pepper, to taste
- Fresh chopped parsley, for serving
- Crackers or French bread, for serving
Instructions
- Add the olive oil to a large pot and heat it over medium-high heat. Toss in the chopped onion, minced garlic, and sliced celery. Sauté for about five minutes until softened.
- Next, add in the sliced carrots, vegan chicken broth, chopped vegan chicken pieces, dried basil, and thyme. Stir well and bring to a boil, then reduce heat and let it simmer for about 10 minutes.
- While the soup is simmering, cook the pasta in a separate pot according to package instructions, cooking for 1 minute less than indicated. Drain and set aside.
- Check the soup and taste it; adjust seasoning as needed.
- When ready to serve, ladle soup into bowls and add a handful of cooked noodles to each. Sprinkle with fresh parsley and serve with crackers or bread.
Notes
Choose a high-quality vegan broth for the best flavor. Cook the noodles separately to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg