Description
This Vegan Chicken Noodle Soup is a comforting and hearty plant-based twist on a classic favorite. Packed with vegetables, vegan chicken pieces, and flavorful herbs, this soup is perfect for cozy nights or when you need a warm pick-me-up.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 8 cups vegetable broth
- 1 1/2 cups cooked vegan chicken pieces (store-bought or homemade)
- 2 cups wide egg-free noodles or rotini pasta
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil: In a large pot over medium heat, sauté onion until translucent. Add garlic, carrots, and celery; cook for 5 minutes.
- Add herbs and broth: Stir in thyme, oregano, and bay leaf. Pour in vegetable broth and simmer for 10 minutes.
- Cook noodles and vegan chicken: Add noodles and vegan chicken; cook for 8–10 minutes until noodles are tender.
- Season and serve: Season with salt, pepper, and parsley. Remove bay leaf before serving.
Notes
- Substitute jackfruit or tofu for vegan chicken if desired.
- Enhance flavor with lemon juice or turmeric.
- To make gluten-free, use gluten-free pasta and check vegan chicken for gluten.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 5g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
