Vegan Chicken Noodle Soup Recipe
This comforting vegan chicken noodle soup is packed with hearty vegetables, tender vegan chicken, and perfectly cooked noodles in a flavorful, herb-infused broth. It’s a warm, nourishing bowl of goodness perfect for chilly days or when you need a cozy, wholesome meal that’s both satisfying and delicious.
Equipment
- Large pot
- Wooden spoon
- Chef’s knife
- Cutting board
- Ladle
- Strainer
Ingredients
- crackers or french bread, for serving
- 12 oz small shaped pasta
- 2 tbsp olive oil
- 4 cloves garlic, minced
- fresh chopped parsley, for serving
- 1 tsp dried basil
- salt plus pepper, to taste
- 8 cups vegan "chicken" broth or vegetable broth
- 1 large onion, chopped
- 3 medium carrots, peeled and sliced
- 3 stalks celery, sliced
- ½ tsp dried thyme
- 2 cups vegan "chicken" pieces, chopped small
Instructions
- Heat olive oil in a large pot over medium-high heat, then sauté onion, garlic, and celery for five minutes until softened and translucent.
- Stir in carrots, broth, chopped vegan chicken, basil, and thyme, then bring everything to a boil and let it simmer for ten minutes.
- As the soup cooks, prepare the pasta in a separate pot, cooking it one minute less than directed to prevent overcooking.
- Drain and set it aside.
- Taste the soup and adjust the seasoning with more herbs, salt, or pepper if needed.
- To serve, ladle the soup into bowls, add a handful of noodles to each, and garnish with fresh parsley.
- Enjoy with crackers or warm bread.
Notes
- Use low-sodium broth to better control the salt level and adjust seasoning as needed.
- Opt for sturdy pasta like rotini or fusilli, which holds up well in soup without getting mushy.