Vegan Chicken Noodle Soup
Warm up with a bowl of this delicious vegan chicken noodle soup that can be made in one pot in just about 30 minutes. Full of all the traditional flavor of a chicken noodle soup but without the meat!
Servings: 4 servings
Calories: 377kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 3 carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 teaspoon fresh or dried thyme
- 1 teaspoon fresh or dried rosemary
- 8 oz package vegan chicken, chopped
- 5 cups vegan chicken-flavored broth or vegetable broth
- 4 cups water
- 8 oz pasta (I used campanelle noodles)
- 1 tablespoon chopped fresh parsley
- 1 dash sea salt and ground black pepper
Instructions
- Add the oil, onion, carrots, and celery to a stock pot and sauté until the onion is softened.
- Stir in the thyme, rosemary, and chicken. Saute for 1-2 minutes.
- Add the broth and water. Bring to a boil. Add the pasta and cover. Boil for 8-10 minutes or until the pasta is tender.
- Turn off the heat and stir in the salt, pepper, and fresh parsley.
Video
Notes
- Vegan "Chicken": I like the Tofurky Chick'n for this recipe, but if you can't find that you can use chopped seitan, chickpeas, or rehydrated soy curls.
- Broth: Use a vegetable broth or a vegan chicken-flavored broth like this the Better Than Bouillon brand no chicken broth.
- Pasta: Use any shape of vegan pasta that you like. I used campanelle noodles for the soup in the photos on this post.
- Herbs: if you don't have thyme and/or rosemary, you could also use some Italian seasoning, dried basil, or dried parsley.
Nutrition
Serving: 1serving | Calories: 377kcal | Carbohydrates: 54g | Protein: 21g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 314mg | Potassium: 310mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7766IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 2mg