Vegan Chicken Noodle Soup
Thick Brush Stroke
Add chopped carrot, celery, and onion to a dutch oven with olive oil and sauté.
Once onion is softened, stir in vegan chicken, thyme, and rosemary.
Add the vegan chicken broth and water. Bring to a boil.
Stir in the dry noodles and cover. Simmer with lid on for 8-10 minutes or until pasta is tender.
Season with salt, pepper, and splash of lemon if needed. Serve!
Don't have vegan chicken? You could also use:
- Firm tofu
- Soy curls
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