Description
Warm up with a comforting bowl of Vegan Chicken Noodle Soup, a plant-based twist on a classic favorite. This soup is packed with veggies, vegan chicken, and flavorful herbs in a savory broth. Perfect for a cozy night in or when you need a nourishing meal.
Ingredients
Scale
For the Vegan Chicken Noodle Soup:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon turmeric
- Salt and black pepper, to taste
- 6 cups vegetable broth
- 1 1/2 cups shredded vegan chicken (store-bought or jackfruit)
- 2 cups egg-free pasta noodles (like rotini or shells)
- 2 tablespoons chopped fresh parsley
- Juice of 1/2 lemon, optional
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent. Stir in garlic, carrots, and celery, and cook until softened.
- Add Seasonings and Broth: Add thyme, oregano, turmeric, salt, and pepper. Pour in vegetable broth and bring to a boil.
- Cook Soup: Stir in vegan chicken and pasta. Simmer for 10–12 minutes until noodles are tender.
- Finish and Serve: Stir in fresh parsley and lemon juice. Adjust seasoning and serve hot.
Notes
- Popular vegan chicken options include soy curls, seitan, or shredded jackfruit.
- For gluten-free, use rice noodles or chickpea pasta.
- This soup keeps well for 3–4 days and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 240
- Sugar: 4g
- Sodium: 630mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
