Description
This comforting Vegan Chicken Noodle Soup is a hearty and flavorful dish that’s perfect for a chilly day. Made with a rich vegetable broth, tender vegetables, and satisfying vegan chicken, it’s a delicious and meal that’s sure to please .
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 bay leaf
- 8 ounces egg noodles
- 1 cup chopped vegan chicken (such as tempeh, seitan, or tofu)
- Fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5 minutes.
- Add the garlic and cook for 1 minute more.
- Stir in the vegetable broth, thyme, oregano, pepper, and bay leaf. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the noodles and vegan chicken to the pot. Cook for 10-12 minutes, or until the noodles are tender.
- Remove the bay leaf.
- Serve hot, garnished with fresh parsley.
Notes
- For a richer flavor, use homemade vegetable broth.
- You can add other vegetables to the soup, such as mushrooms, peas, or corn.
- If you don’t have any vegan chicken, you can omit it or add extra vegetables.
- To make this soup ahead of time, you can cook it and then refrigerate it for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 150-200 kcal
- Sugar: 1-2 g
- Sodium: 500-700 mg
- Fat: 3-5 g
- Saturated Fat: 0.5-1 g
- Unsaturated Fat: 2-4 g
- Trans Fat: 0 g
- Carbohydrates: 15-20 g
- Fiber: 2-3 g
- Protein: 5-7 g
- Cholesterol: 0 mg Export to Sheets
Keywords: Vegan Chicken Noodle Soup, Easy Soup Recipe, Comfort Food, Vegetarian Recipes