Description
A comforting and hearty Vegan Chicken Noodle Soup made with savory vegan chicken pieces, fresh vegetables, and flavorful herbs. Perfect for a cozy meal, this recipe uses vegetable broth and your choice of pasta, offering a delicious plant-based alternative to the classic.
Ingredients
Scale
Sauce and Soup Base
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 stalks celery, sliced
- 3 medium carrots, peeled and sliced
- 8 cups vegan “chicken” broth or vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- salt + pepper, to taste
Protein
- 2 cups vegan “chicken” pieces, chopped small
Pasta
- 12 ounces small shaped pasta
To Serve
- fresh chopped parsley, for serving
- crackers or french bread, for serving
Instructions
- Heat and sauté vegetables: Add the olive oil to a large pot and warm over medium-high heat. Add the chopped onion, minced garlic, and sliced celery. Sauté for 5 minutes until softened and the onions become translucent.
- Add remaining soup ingredients and simmer: Stir in the sliced carrots, vegan chicken broth, chopped vegan chicken pieces, dried basil, and dried thyme. Bring the mixture to a boil, then reduce to a simmer and cook for 10 minutes, allowing flavors to meld.
- Cook the pasta separately: While the soup simmers, cook the small shaped pasta in a separate pot following package instructions, but reduce cooking time by 1 minute to avoid overcooking. Drain the pasta and set aside.
- Season the soup: Taste the soup and adjust seasoning with salt, pepper, or additional herbs as needed to suit your preference.
- Serve: To serve, ladle the soup into bowls and add a handful of cooked noodles to each. Sprinkle with fresh chopped parsley if desired, and serve alongside crackers or French bread for a complete meal. Store cooked noodles separately from the soup to prevent sogginess.
Notes
- Use Better Than Bouillon No Chicken Base or plain vegetable broth for the broth base; both work well for depth of flavor.
- Preferred vegan “chicken” pieces are Tofurky’s Plant Based Chik’n found in the refrigerated section; substitutes like other vegan chicken, seitan pieces, or chickpeas can also be used.
- For pasta, any small-shaped, egg-free, or whole grain pasta is fine; Trader Joe’s Gigli noodles or gluten-free alternatives are suitable options.
- Instant Pot option: Use sauté mode for onions, garlic, and celery, then add other soup ingredients. Pressure cook on high for 5 minutes, release pressure carefully, and serve with cooked noodles.
- Store soup in a covered container in the refrigerator for 3-4 days; keep cooked pasta separate to avoid mushiness.
- The soup freezes well without pasta. Cool completely, store in freezer-safe containers, thaw overnight in the refrigerator, and warm before serving with freshly cooked noodles.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg
