Description
A comforting and hearty vegan chicken noodle soup packed with aromatic vegetables, chickpeas or tofu, and warm noodles.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 8 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1 cup uncooked pasta (like egg-free noodles)
- 1 cup cooked chickpeas or tofu
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery and sauté for about 5 minutes until the vegetables are slightly softened.
- Stir in the garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and add thyme, rosemary, and black pepper. Bring to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Stir in the chickpeas or tofu and heat until warmed through.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
Use fresh vegetables for the best flavor and adjust seasoning to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg